Ingredients Jump to Instructions ↓

  1. For the Salad:

  2. 1 (5 oz) bag mixed baby greens, rinsed and dried

  3. 1 (5 oz) can wild albacore tuna (undrained), such as Wild Planet

  4. 6 small red new potatoes, quartered, steamed and cooled

  5. 12 fresh green beans, halved crosswise, lightly steamed and cooled

  6. 1/2 cup grape tomatoes, rinsed and halved

  7. 1/2 cup chopped cucumber

  8. 1/2 cup Nicoise olives

  9. 1/4 cup thinly sliced red onion

  10. For the Vinaigrette:

  11. 4 Tbsp extra virgin olive oil

  12. 2 Tbsp red wine vinegar

  13. 1 tsp Dijon mustard

  14. 1 tsp chopped fresh thyme, basil, parsley or dill

  15. For the Garnish:

  16. 2 hard boiled eggs, quartered

  17. 2 Tbsp capers

  18. Coarse sea salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Arrange the salad greens on 2 large plates; set aside.

  2. Place the tuna with its juice in a large bowl, and flake into chunks with a fork. Add the potatoes, green beans, tomatoes, cucumbers, olives and red onion, and toss together gently to combine.

  3. In a small bowl, whisk together the olive oil, vinegar, mustard, and herbs. Pour over the tuna mixture and toss lightly to coat.

  4. Spoon the tuna mixture onto the salad greens. Garnish with the eggs and capers. Finish with sprinkling of coarse sea salt and freshly ground pepper. Serve immediately. Enjoy!


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