Salade Niçoise
Originally published by the Food Network Kitchens4 sun-dried tomatoes
1/4 red onion, minced
1 (12 oz.) can of solid white albacore tuna in water, drained
1 rib celery, chopped
1/4 C. pitted niçoise olives (kalamata are a great substitute)
1 T. capers
2 T. EVOO (extra virgin olive oil)
1 t. finely grated lemon peel
1/2 lemon, juiced
2 T. chopped fresh basil leaves
Kosher salt and freshly ground pepper
**Serve with fresh greens and a crusty, whole-grain bread
Cover the sun-dried tomatoes with hot water in a bowl to soften for at least 15 minutes before chopping. In the mean time, mix together the onion, tuna, celery, olives, capers and toss to combine. Add the tomatoes, olive oil, lemon zest and juice, and basil and toss again. Season, to taste with salt and pepper. Serve cold with the greens and bread, if desired.
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"A" and I practically licked our plates clean!! So fresh, yet satisfying and filling. YUMMY!
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