Description
For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
Ingredients
- ¾ pound green beans, trimmed and snapped in half
- 1 (12 ounce) can solid white albacore tuna, drained
- 1 (16 ounce) can Great Northern beans, drained and rinsed
- 1 (2.25 ounce) can sliced black olives, drained
- ¼ medium red onion, thinly sliced
- 1 teaspoon dried oregano
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- ½ teaspoon finely grated lemon zest
- Salt and ground black pepper, to taste
- 4 large hard-cooked eggs, peeled and quartered
Servings: 4