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The Tuna Niçoise Salad is a classic French dish that captures the essence of the Mediterranean in every bite. Originating from the sunny shores of Nice, France, this vibrant salad combines a medley of fresh ingredients, each contributing to a delightful balance of flavors and textures. Traditionally, it's a dish that celebrates the bounty of summer, making it a perfect choice for picnics, brunches, or light dinners. Its colorful presentation and robust flavors make it an elegant addition to any table setting, whether you're hosting a formal dinner party or enjoying a casual meal with friends.

Tuna Niçoise Salad

Discover the vibrant flavors of Tuna Niçoise Salad, a classic French dish that embodies Mediterranean freshness. Originating from Nice, this salad features a mix of high-quality ingredients like seared tuna, crisp green beans, and juicy tomatoes, making it a perfect choice for any occasion. Easy to prepare and visually stunning, it highlights seasonal produce and healthy eating. Elevate your dining experience with this delightful, nutritious meal that is sure to impress.
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Ingredients
  

1 lb fresh green beans, trimmed

4 medium-sized potatoes (Yukon Gold or red), scrubbed

4 large eggs

1/2 cup cherry tomatoes, halved

1 can (6 oz) high-quality tuna in olive oil, drained

1/4 cup pitted Kalamata olives, halved

1/2 cup fresh parsley, chopped

1/4 cup extra-virgin olive oil

2 tbsp red wine vinegar

1 tsp Dijon mustard

Salt and pepper to taste

Lemon wedges for serving

Instructions
 

Cook the Potatoes: In a large pot, add the cleaned potatoes and cover them with water. Bring to a boil and cook for about 15-20 minutes, or until fork-tender. Drain and let them cool before cutting them into bite-sized pieces.

    Blanch the Green Beans: In a separate pot, bring water to a boil and add a pinch of salt. Add the green beans and blanch for about 3-5 minutes until they are bright green and tender-crisp. Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.

      Boil the Eggs: In a small pot, place the eggs and cover with water. Bring to a boil, then reduce heat and let simmer for 9-10 minutes for hard-boiled eggs. Remove from heat, drain hot water and cool under cold running water. Peel and quarter the eggs.

        Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a sprinkle of salt and pepper until well blended. Adjust seasoning to taste.

          Assemble the Salad: In a large serving platter or bowl, arrange the potatoes, green beans, cherry tomatoes, quartered eggs, olives, and tuna.

            Add the Dressing: Drizzle the prepared dressing over the top of the salad, then sprinkle with fresh chopped parsley. Gently toss together to combine flavors, being careful not to break apart the eggs and tuna too much.

              Serve: Serve the salad immediately with lemon wedges on the side, or refrigerate for up to an hour to allow flavors to meld.

                Prep Time, Total Time, Servings: 25 minutes | 40 minutes | 4 servings