Hot Day Tuna Nicoise Salad

Recipe adapted from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves 2

(Recipe can be doubled/tripled)

When it’s just too hot to cook, this salad will do just nicely for dinner.  You can blanch the beans, steam the potatoes, and boil the eggs in advance.  This dinner is very tasty and light enough for a steamy summer evening.  Serve some fresh peaches for a cool and healthful dessert.

Salad:

1 can tuna, drained and flaked

1/3 cup Kalamata olives, drained and chopped

1 cup cherry tomatoes, halved

4 cups baby lettuce, arugula or spinach

2 scallions, sliced or ¼ cup sliced red onion

2 hard cooked eggs, peeled and sliced

3 cups fresh green beans, blanched

4 small red potatoes, sliced and steamed (Optional)

Vinaigrette:

1 fresh lemon, juiced

¼ cup olive oil

2 teaspoons Dijon mustard

Kosher salt, to taste

Freshly ground pepper, to taste

Place the salad ingredients on a platter.  Place the vinaigrette ingredients in a jar with a lid.  Shake vigorously.  Pour the vinaigrette over the salad.  Serve at room temperature.