Tuna Nicoise Salad With Parmesan
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
54
Sourness
35
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
2 tbsps
Lemon Juice (fresh)1 tsp
Dijon Mustard1 tsp
Oregano (dried)1
Salt3 tbsps
Olive Oil1 cup
Grape (whole or sliced)1 cup
Green Bean (cooked)2 tbsps
Capers (drained)Directions:
1
Combine the lemon juice, Dijon mustard, dried oregano, salt, and pepper in a bowl and whisk to combine
2
Slowly whisk in olive oil until emulsified
3
Add the mesclun greens to bowl with dressing and toss
4
Put greens on platter and set bowl aside with leftover dressing, to drizzle over other ingredients at end
5
Slice tuna steaks on bias and arrange on top of greens
6
Scatter the olives and cherry or grape tomatoes over the salad
7
Add the reserved, cooked and cut Yukon gold potatoes and reserved green beans
8
Drain capers and scatter on top of greens
9
With kitchen shears, snip the parsley over the salad
10
Sprinkle shredded Parmesan over top of salad along with any leftover dressing