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Cooking with

red wine vinegar

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tuna nicoise salad with eggs green beans and olives
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Tuna Nicoise Salad

Canned tuna with green beans, cherry tomatoes, baby potatoes, olives and hard-boiled eggs.

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1. Boil 2 medium whole eggs for 9 minutes. Cool in ice water, peel, and quarter. 2. Steam 1 cup green beans until tender crisp, about 3-4 minutes. Drain. 3. In a bowl, combine 6 oz canned tuna, drained and flaked, 1 cup halved cherry tomatoes, 1 cup steamed green beans, 0.5 cup quartered baby potatoes (boiled until tender), and 0.25 cup sliced black olives. 4. Drizzle with 2 tbsp olive oil and 1 tbsp red wine vinegar. Toss gently. 5. Arrange salad on plate and top with quartered eggs. 6. Finish with 1 tbsp chopped fresh parsley sprinkled over salad.

  • Eggs

  • Green beans

  • Tuna

  • Cherry tomatoes

  • Baby potatoes

  • Black olives

  • Olive oil

  • Red wine vinegar

  • Parsley

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