Tuna Salad Nicoise

• Course Appetizer, Salad
• Cuisine Caribbean

Prep time

Cook time

Servings

Ingredients

• 1 12 ounce can Crown Prince Natural Albacore Tuna drained and chunked
• 1/2 jar Crown Prince Natural Flat Anchovies drained and halved lengthwise
• 1 1/2 cups cut fresh green beans
• 7 whole tiny new potatoes
• 1 medium green bell pepper thinly sliced
• 1 cup cherry or grape tomatoes halved
• 1 15 ounce can pitted black olives drained
• 4 cups torn romaine lettuce
• Caper Vinaigrette
• 1 cup olive oil
• 1/2 cup white wine vinegar
• 1 tbsp dry mustard
• 1 tbsp capers drained and chopped
• 2 cloves garlic
• 1 tbsp snipped fresh basil (or 1 teaspoon crushed dried basil)
• 1 tbsp snipped fresh oregano (or 1 teaspoon crushed dried oregano)

Instructions

1. In a saucepan, cook beans in lightly salted boiling water for 10 minutes. Add potatoes and cook 15 minutes more or until tender. Drain and rinse with cold water. Set aside.
2. Prepare caper vinaigrette by combining all ingredients in a screw-top jar. Cover and shake well to mix.
3. Place tuna chunks in a small bowl and top with 2/3 cup vinaigrette. Quarter the potatoes. In a medium bowl combine beans, potatoes, bell pepper, tomatoes, olives and 2/3 cup vinaigrette. Cover each bowl and chill for 4 hours.
4. To serve, line 4 plates with lettuce. Using a slotted spoon, top with tuna and bean mixture. Top with anchovies and remaining vinaigrette.