Grilled Tuna Nicoise Salad

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

• Ready In: 20 mins
• Serves: 4
• Yields: 4 1/2 cup servings

Ingredients

• 8  ounces  wild-caught tuna fillets, grilled
• 12  kalamata olives, pitted, chopped coarsely
• 2  tablespoons capers
• 2  hard-boiled eggs, chopped
• 1⁄4 cup red onion, diced
• 2  tablespoons  sweet pickle relish

• Dressing

• 3  tablespoons mayonnaise
• 1  tablespoon Dijon mustard
• 1  tablespoon red wine vinegar
• 2  teaspoons  balsamic vinegar
•  fresh ground black pepper
• 1  teaspoon fresh thyme, crushed

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.