Total Time
20mins
Prep 10 mins
Cook 10 mins

A good way to use leftover grilled tuna the next day. Incorporating many of the elements of the classic Salade Nicoise of southern France, with a bit of a "southern USA twist" (sweet pickle relish) this is wonderful over fresh spring baby greens

Ingredients Nutrition

Directions

  1. Shred grilled tuna coarsely with hands. Mix with eggs, olives, capers, onion, and relish.
  2. Beat dressing ingredients lightly. pour over salad, and toss well.
  3. Serve over lettuce.