Tuna Niçoise Salad – Good Catch

In a small bowl, whisk together all vinaigrette ingredients until blended. Or if using a jar, pour all ingredients into small jar, close with lid and shake.
Toss green beans with a small amount of the vinaigrette and set aside.
Scoop plant-based tuna into a small bowl, add 2 tablespoons of vinaigrette, and mix well. Set aside.
Assemble the salad on a large flat plate. Place the greens on top half of the plate, followed by tomatoes, olives, marinated green beans and potatoes on the bottom. Place the plant-based tuna in the center of the plate. Drizzle vinaigrette over all ingredients. Place radish and red onion slices around the plate to finish and add a pop of color. To serve, sprinkle with salt and pepper.

TIPS

For richer flavor marinate the plant-based tuna in the dressing for up to an hour or overnight in the refrigerator.
The Mustard Seed Vinaigrette can be made in advance and will keep for up to a week. Use any leftovers as a delicious dressing for spicy greens or pour over cooked asparagus or other favorite vegetables.

Tuna Niçoise Salad

Preparation10 minutes
Cook Time 20 minutes
Serves 4-6

INgredients

(Adapted from the Wicked Healthy Cookbook)

For Mustard Seed Vinaigrette

⅓ cup whole seed mustard
¼ cup rice vinegar
¼ cup agave syrup
2 tablespoons minced fresh tarragon
1 ½ tablespoons minced shallot
Splash of orange juice
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

1 ½ cup green beans, blanched and halved
½ cup Mustard Seed Vinaigrette, divided
2 pouches Good Catch® Naked in Water Plant-Based Tuna
1 ½ cup leaf lettuce or baby arugula
1 bunch vine-ripened cherry tomatoes
½ cup pitted or coarsely chopped olives
6 small red potatoes, boiled until fork tender and cooled
Radishes, shaved paper thin, for garnish
Red onion, shaved paper thin, for garnish
Salt and pepper, for garnish

Instructions

In a small bowl, whisk together all vinaigrette ingredients until blended. Or if using a jar, pour all ingredients into small jar, close with lid and shake.
Toss green beans with a small amount of the vinaigrette and set aside.
Scoop plant-based tuna into a small bowl, add 2 tablespoons of vinaigrette, and mix well. Set aside.
Assemble the salad on a large flat plate. Place the greens on top half of the plate, followed by tomatoes, olives, marinated green beans and potatoes on the bottom. Place the plant-based tuna in the center of the plate. Drizzle vinaigrette over all ingredients. Place radish and red onion slices around the plate to finish and add a pop of color. To serve, sprinkle with salt and pepper.

TIPS

For richer flavor marinate the plant-based tuna in the dressing for up to an hour or overnight in the refrigerator.
The Mustard Seed Vinaigrette can be made in advance and will keep for up to a week. Use any leftovers as a delicious dressing for spicy greens or pour over cooked asparagus or other favorite vegetables.