Tuna Niçoise Salad


(Adapted from the Wicked Healthy Cookbook)

Serves 6 as a side or 4 as a main

2 pouches Good Catch™ Fish-Free Tuna
½ cup pitted olives, or coarsely chopped olives
1 bunch vine-ripened cherry tomatoes
1 ½ cup green beans, blanched and halved
1 ½ cup leaf lettuce or baby arugula
½ cup Mustard Seed Vinaigrette (see recipe below)
6 small red potatoes, boiled until fork tender
Radishes, shaved paper thin, for garnish
A bit of red onion, shaved paper thin, for garnish

For Mustard Seed Vinaigrette
⅓ cup whole seed prepared mustard
¼ cup rice vinegar
¼ cup agave syrup
2 tablespoons tarragon, minced
1½ tablespoons shallot, minced
Splash of orange juice
¼ teaspoon black pepper
½ teaspoon sea salt


  • Once potatoes are boiled until fork tender, allow them to cool. Set aside.
  • Once beans are blanched and cooled, toss with a small amount of the Mustard Seed Vinaigrette and set aside.
  • Empty pouches of fish-free tuna into a small bowl, add a couple tablespoons of the Mustard Seed 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, marinated green beans and potatoes on the bottom. Place the fish-free 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 sea salt and fresh cracked black pepper.

For Mustard Seed Vinaigrette                                                                   

  • In small bowl, whisk all ingredients together well. Or if using a jar, pour all ingredients into small jar, close with lid and shake.
  • Use any leftovers as a delicious dressing for spicy greens or pour over cooked asparagus or other favorite vegetables.


*For richer flavor marinate the 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

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