Nicoise salad with canned tuna
2 servings
30 minutes
Nicoise salad is a classic of French cuisine, originating from sunny Nice. Initially made only with fresh ingredients, modern variations include canned tuna, making the dish accessible and quick to prepare. The flavor of the salad is rich and multifaceted: fresh beans add crunchiness, olives and tuna provide savory sea notes, while the dressing of balsamic vinegar and Dijon mustard brings all the ingredients together in a harmonious whole. Serving with boiled eggs and parsley makes it bright and nutritious. This salad is perfect for both a light dinner and a festive table, impressing with its balance of freshness, richness, and sophistication of taste.
1
Boil the beans for a few minutes until slightly soft, then drain and immediately place under cold water to preserve the color.
- Green beans: 100 g
2
Put beans, olives, tuna, tomatoes in a bowl, pour with dressing, add salt and pepper, mix. Serve on plates, top with egg and parsley.
- Green beans: 100 g
- Black olives: 1 jar
- Canned tuna in brine: 1 jar
- Cherry tomatoes: 6 pieces
- Parsley: 1 bunch
- Balsamic vinegar: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Olive oil: 3 tablespoons
- Chicken egg: 2 pieces
