Salade Nicoise With Mint-Lemon Dressing
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 170.09 g slender green beans, trimmed, halved
- 5 (850.48 g) can white tuna packed in oil, drained
- 59.14 ml tuna oil reserved from canned white tuna
- 29.58 ml tuna oil reserved from canned white tuna
- 473.19 ml cherry tomatoes, halved
- 118.29 ml nicoise olives or 118.29 ml pitted kalamata olive
- 103.53 ml thinly sliced of fresh mint
- 118.29 ml olive oil
- 59.16 ml fresh lemon juice
- 1 garlic clove, peeled
- 3.69 ml ground cumin
- 141.74 g bag mesclun
- lemon wedge
directions
- Place green beans in processor.
- Coarsely chop the green beans.
- Mix in tuna, tomatoes, olives and 4 tablespoons mint.
- Season with salt and pepper.
- Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor.
- Slowly add 1/4 cup drained tuna oil.
- Process until smooth.
- Transfer to medium bowl.
- Season dressing to taste with salt and pepper.
- Place mesclun in another bowl.
- Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice and toss.
- Transfer to platter.
- Arrange tuna salad over mesclun.
- Drizzle dressing over the salad.
- Garnish with lemon wedges.
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RECIPE SUBMITTED BY
Ashley U
Bellingham, WA
I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.