• 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.