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Chef Pato @chefpatricio_spicetribe
This flavorful and protein-packed Tuna Nicoise Salad was inspired by the one that originated in the city of Nice on the French Riviera back in the late 19th century. Originally, the salad was composed of Nicoise olives, tomatoes, hard-boiled eggs, and anchovies or tuna with a dressing made of olive oil, vinegar, mustard, and fine herbs. This Mediterranean dish became widely popular in the early 20th century, with many variations of what components/ingredients should and shouldn’t be included, if it should be a composed or tossed salad, or only raw vegetables or cooked ones so on.
My advice? Do whatever suits your appetite! Isn’t that the way we learn what we like best anyways?! Just make sure that when putting together this or any salad that you have different textures, colors, and flavors that complement each other.
For this version of Nicoise, I like to use marble potatoes and green beans (both at their peak in Summer), sweet cherry tomatoes (substitute with Sweet 100’s or Sun Gold tomatoes during the middle of Summer), peppery watercress, briny black olives, and caperberries. Top it all off with creamy egg yolks and freshly seared Tuna. So good and good for you!
— Chef Pato