TUNA NICOISE SALAD, 2-4 servings


Make one batch of TUNA CONFIT recipe here 

4 cups washed dried and torn tender greens such as baby lettuce mix
2 carrots, julienne
3-4 radish, julienne
1 stalk celery, thinly sliced
Choose one or two of the following, to total 1 cup together:
2 tablespoons bias cut snap peas
2 tablespoons English peas
2 tablespoons bias cut raw asparagus tips
1 hard cooked egg, diced
2 tablespoons sliced green or black olives
4-8 wedges fresh tomato, lightly salted
4 wedges lemon
4 pieces confit of tuna
For dressing:
1/2 cup olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon real maple syrup
Salt, pepper, ground coriander

Make the tuna confit, keep cold until needed.
Prepare greens and set aside.
Prepare all  vegetables that require cutting; place them in a bowl. Dress with vinegar, syrup, and olive oil. Add greens and toss all together. Plate up onto 4 plates. Decorate the tops with egg and olives.


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