Grilled Tuna Nicoise Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A good way to use leftover grilled tuna the next day. Incorporating many of the elements of the classic Salade Nicoise of southern France, with a bit of a southern USA twist (sweet pickle relish) this is wonderful over fresh spring baby greens Ingredients:
8 ounces wild-caught tuna fillets, grilled |
12 kalamata olives, pitted, chopped coarsely |
2 tablespoons capers |
2 hard-boiled eggs, chopped |
1/4 cup red onion, diced |
2 tablespoons sweet pickle relish |
3 tablespoons mayonnaise |
1 tablespoon dijon mustard |
1 tablespoon red wine vinegar |
2 teaspoons balsamic vinegar |
fresh ground black pepper |
1 teaspoon fresh thyme, crushed |
Directions:
1. Shred grilled tuna coarsely with hands. Mix with eggs, olives, capers, onion, and relish.
2. Beat dressing ingredients lightly. pour over salad, and toss well.
3. Serve over lettuce.
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