Tuna and Green Bean Salad
Chunky canned tuna tossed with blanched green beans, tomato, and red onion, topped with halved eggs and a simple mustard vinaigrette.
Canned tuna makes this a pantry-friendly take on nicoise, ready without any searing or last-minute cooking. Blanching the green beans just until crisp-tender keeps them from turning dull and soft in the bowl. Top with the halved eggs right before serving so the yolks stay intact.
Ingredients
Method
Tap a number to mark a step doneTrim the green beans and blanch them in boiling salted water for 3 minutes, then transfer to an ice bath to stop the cooking.
Lower the eggs into a pot of simmering water and cook for 9 minutes for a fully set yolk, then cool in ice water and peel.
Drain the canned tuna well, pressing out excess liquid, and break it into large chunks in a mixing bowl.
Halve the cherry tomatoes and thinly slice the red onion, then add both to the bowl with the drained green beans.
Whisk together the olive oil, red wine vinegar, dijon mustard, salt, and pepper in a small bowl.
Pour the dressing over the tuna and vegetables and toss gently to avoid breaking up the tuna too much.
Transfer the salad to a serving bowl, halve the eggs, and arrange them on top before serving.
Kitchen note
Use tuna packed in olive oil rather than water for better flavor, and drain it well so the dressing does not turn watery.
