Tuna Nicoise Salad
- 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.
