Tuna Niçoise Salad

Thanks to tuna, this recipe is a great source of heart-healthy omega-3 fatty acids.

Ingredients

1/4 cup red wine vinegar

1 tbsp Dijon-style mustard

1 tsp Minced Garlic

1 tbsp Lemon Dilly Dip Mix

Black Pepper (to taste)

2 tbsp extra-virgin olive oil

4 new red potatoes (skin on)

1 lb (450 g) green beans (trimmed)

4 plum tomatoes (quartered)

1 small red onion (sliced)

2 cans (6 oz/170 g) light tuna (packed in water, drained)

2 hard-boiled eggs (shelled and quartered)

1/4 cup black olives (prefer Niçoise Olives)

Black Pepper (to taste)

To make dressing, whisk vinegar, mustard, Minced Garlic, Lemon Dilly Dip Mix and Black Pepper in a mixing bowl. Gradually whisk in oil until blended. Set aside.
Boil potatoes in a pot for approximately 10–15 minutes, or until just tender. Remove from heat and rinse with cold water. Cool slightly and cut into quarters.
In the same pot, cook beans until tender-crisp. Drain and rinse in cold water.
Arrange tuna, potatoes, beans, tomatoes, onion, eggs and olives on a serving platter or in individual serving dishes. Season with Black Pepper.
Drizzle dressing over the salad and serve.