Made with AI
French Niçoise Tuna Salad with Walnut Pesto
35 min 570 kcal per serving Medium
Ingredients
4 Servings
- canned tuna in olive oil400 g
- green beans200 g
- cherry tomatoes200 g
- black olives100 g
- large eggs4 pieces
- baby potatoes200 g
- walnuts40 g
- fresh basil30 g
- garlic2 cloves
- extra virgin olive oil60 ml
- Dijon mustard1 tablespoon
- lemon juice1 tablespoon
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Bring a pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes, or until fork-tender. Drain and set aside to cool, then slice in halves.
- 2
In the same pot, add the green beans and blanch for 2-3 minutes until bright green and just tender. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
- 3
Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 8 minutes. Transfer eggs to ice water, let cool, then peel and halve.
- 4
To make the walnut pesto, combine walnuts, fresh basil, garlic, 40ml of the extra virgin olive oil, Dijon mustard, lemon juice, a pinch of salt, and black pepper in a food processor. Blend until smooth, adding more olive oil if needed for desired consistency.
- 5
Drain the canned tuna and break into large chunks.
- 6
On a large serving platter, arrange the baby potatoes, green beans, cherry tomatoes (halved), black olives, and tuna. Place the halved eggs on top.
- 7
Drizzle the salad with the walnut pesto and the remaining olive oil. Season with additional salt and pepper to taste.
- 8
