Tuna Salad Nicoise
Tuna Salad Nicoise
Ingredients:
- 1 1/2 Pounds Small Red New Potatoes, quartered
- 2 Tablespoons of Olive Oil
- Coarse Salt and Ground Pepper
- 2 Pints Grape Tomatoes
- 2 Bunches Arugula (4 to 6 ounces each), ends trimmed, washed and dried
- 1/4 Cup Lemon Vinaigrette (see recipe for vinaigrette below)
- 2 Cans Cole’s Pole & Line Caught Tuna in Olive Oil
- 1/2 Cup Pitted Kalamata Olives
Directions:
1. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on a sheet. Drizzle with oil, season with salt and pepper, and toss to coat.
2. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
3. In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.
Lemon Vinaigrette:
1/4 Cup Fresh Lemon Juice (from about 2 lemons)
1/4 Cup White-Wine Vinegar
2 Teaspoons Sugar
1 Teaspoon Coarse Salt
1/4 Teaspoon Ground Pepper
1 Cup Olive Oil
Returns Policy
Cole’s wants you to be completely satisfied with both your purchase and Cole’s service. Cole’s unconditionally guarantees your satisfaction. If, for any reason, you are not completely satisfied with your Cole’s product, please let us know, and we will gladly send a replacement, exchange the item or refund your payment. Please email Cole’s at: letstalk@colesseafood.com, within 30 days of receipt of your order. Please keep everything received in your order, as we may request photos, lot numbers or specific product identifiers to trace your order, identify the source of the issue, and resolve the problem as quickly as possible. Thank you.
