Niçoise Style Tuna Salad
This Niçoise Style Tuna Salad is a cross between a composed Niçoise salad, creamy scoopable tuna salad and a delicious dip- all in one.
Ingredients
- 4 large eggs
- 3 cans of wild-caught albacore or skipjack tuna 15 oz total
- 2 Tablespoons fresh herbs minced (chives or italian parsley)
- ¼ cup good finishing olive oil
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon granulated garlic
- 20 cracks fresh-ground black pepper
- ½ cup castelvetrano olives quartered vertically
- 1/3 cup red onion finely minced
- 1 cup mini seedless cucumbers halved vertically then sliced thinly
- 1 cup mixed colored cherry tomatoes quartered
- crostini toasts, sliced baguette or crackers for serving
Instructions
- Begin by hard cooking the eggs. In a medium pot, bring cold water to a simmer. Carefully add eggs to the pot with a slotted spoon. Let simmer for 12 minutes, careful not to let eggs boil.
- While eggs are cooking, prepare an ice bath. In a medium-sized bowl, fill it with ice and water.
- When eggs are finished cooking, carefully transfer them with a slotted spoon into the ice bath. Let cool while you prepare the tuna salad.
- In a large bowl, add the drained tuna, breaking up uniformly. Stir in olive oil, fresh herbs, salt, pepper, granulated garlic and lemon. Gently fold in the tomatoes, cucumbers and olives.
- Peel and cut the eggs into 1/8ths. Gently fold in to the tuna salad and chill until very cold and flavors have melded, at least 4 hours or ideally, overnight.
- Serve salad chilled with crackers or crostini toasts on the side.