Name: Salad Niçoise with Mint-Lemon Dressing
Yield: Makes 12 buffet servings or 8 main-course servings
Ingredients: 6 ounces slender green beans, trimmed, halved; 5 6-ounce cans solid white tuna packed in oil, drained, 1/4 cup plus 2 tablespoons oil reserved; 1 pint cherry tomatoes, halved; 1/2 cup Niçois olives* or pitted Kalamata olives; 7 tablespoons thinly sliced fresh mint; 1/2 cup olive oil; 4 tablespoons fresh lemon juice; 1 garlic clove, peeled; 3/4 teaspoon ground cumin; 1 5-ounce bag mesclun salad mix; Lemon wedges

Recipe information

Yield
Makes 12 buffet servings or 8 main-course servings

Ingredients

6 ounces slender green beans, trimmed, halved

5 6-ounce cans solid white tuna packed in oil, drained, 1/4 cup plus 2 tablespoons oil reserved

1 pint cherry tomatoes, halved

1/2 cup Niçois olives* or pitted Kalamata olives

7 tablespoons thinly sliced fresh mint

1/2 cup olive oil

4 tablespoons fresh lemon juice

1 garlic clove, peeled

3/4 teaspoon ground cumin

1 5-ounce bag mesclun salad mix

Lemon wedges

Preparation

Step 1
Place green beans in processor. Using on/off turns, coarsely chop. Place in large bowl. Mix in tuna, tomatoes, olives, and 4 tablespoons mint. Season with salt and pepper.
Step 2
Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Process until well blended. With machine running, slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper.
Step 3
Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over. Garnish with lemon wedges.
Step 4
*Small brine-cured olives; available at Italian markets, specialty foods stores and some supermarkets.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes