Tuna Nicoise Topping
Submitted by tbutlertx
Baked Idaho potatoes loaded with a tuna nicoise salad of green beans, tomato, cucumber, and red pepper in a red wine vinaigrette, topped with diced egg and anchovies. A no-cook 20-minute meal.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
20 minTake everything you love about a classic salade nicoise and heap it on a fluffy baked potato.
Green beans, diced tomato, cucumber, red bell pepper, and flaked white tuna get tossed in a bright red wine vinaigrette with a hint of dried thyme.
Split open a hot baked Idaho potato, mash it slightly with a fork, and spoon the cool, crunchy salad right on top.
Finish with diced hard-boiled egg and a scattering of chopped anchovies for that salty, savory punch.
Kitchen Tips
- Bake the potatoes ahead and have them hot and ready. The contrast of steaming potato and cool salad topping is what makes this dish sing.
- Use white albacore tuna for the cleanest flavor and firmest flakes.
- Blanch the green beans for 2 minutes in boiling water, then shock in ice water so they stay bright green and snappy.
Ingredients
Directions
- In large bowl, whisk oil, vinegar, mustard, salt, pepper and Stir in green beans, tomato, cucumber, bell pepper and tuna; toss to coat thoroughly with dressing.
- Cut baked potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon tuna mixture over each potato, dividing evenly.
- Garnish with egg and anchovies.
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