This is my go-to salad. It’s the one that I’ve been making for years, and one of the first “meals” that I made for myself once I was out on my own. Something about the combination of tuna and a mayonnaise-laced vinaigrette, crunchy cucumbers and radishes, hearty boiled eggs and big flecks of pepper keeps me coming back for more. Not to mention that this salad can be used to clean out your pantry of canned veggies, or your fridge of leftover bits of produce. It’s a niçoise salad without being so structured, putting the ingredients you have on hand to good use.
There are no rules with this one. I love a classic French vinaigrette and a tiny bit of mayonnaise to compliment the tuna. Eggs are a must, in my book. After that, just add what you like: radishes, tomatoes, cucumbers, black olives, anchovies, corn, artichokes… It’s really up to you. For me, the most important elements are those that add a bit of crunch, and the olives and/or anchovies that add a nice touch of saltiness. The rest is up to you!
Almost niçoise salad
A can of tuna
2-3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon mustard
1 tablespoon mayonnaise
2-3 eggs, soft or hard-boiled, poached, however you like!
Whisk the olive oil, red wine vinegar, mustard and mayonnaise together in a large bowl. Add the cucumbers and tomatoes, if using, then season with salt and pepper. Add the tuna, breaking it up into large pieces. Add all the other ingredients, toss and enjoy!