One mustard base used in tuna, haricots vert, and potatoes make a delicious main dish salad.
- 1/4 cup grainy brown mustard
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup olive oil
- 1/2 pound baby potatoes, scrubbed and halved
- 2 peeled and smashed garlic cloves
- 2 tablespoons butter
- 5 ounces tuna, drained
- 1 tablespoon capers, chopped
- 1/2 teaspoon dried dill
- 2 tablespoons mayonnaise
- 6 ounce thin green beans
- 2 tablespoons white vinegar, divided
- 1 shallot
- 1 tablespoon honey
- 8 cups salad greens (I like chopped romaine or something crunchy)
- Whisk together the ingredients for the mustard base.
- Place the potatoes and garlic cloves in a small pot and cover with water by about 3 inches. Salt the water, and bring to a boil. Boil the potatoes for 10-15 minutes until fork tender.
- Drain the potatoes. Discard the garlic cloves. In a bowl, toss the hot potatoes with the butter and two tablespoons of the mustard base. Taste, and add salt and pepper until very flavor.
- In a separate bowl, combine the tuna, capers, dill, and mayonnaise with one tablespoon of the mustard base. Taste for seasoning.
- Bring two or so inches of salted water to a boil (in the same pot as you used for the potatoes saves a dish!). Boil the green beans for one minute, then drain and transfer to a bowl. Toss the green beans with one tablespoon of the mustard base, one tablespoon of the vinegar, and a few pinches of salt.
- Mince half of the shallot and slice the other half.
- Whisk the rest of the mustard base with the minced shallot, 1 tablespoon of the vinegar, the honey, and a few pinches of salt. If the dressing seems too thick, add water a teaspoon at a time to thin it out.
- Build salads with mounds of crunchy lettuce, buttery potatoes, briny tuna salad, and tangy green beans. Drizzle with the dressing and top with the sliced shallots.
I start the potatoes to boil FIRST, then work on the tuna and other salad components while the potatoes boil. Then I boil the green beans in the same pot, and can get this salad done in about 45 minutes, sometimes less if I’m super on the ball. It’s worth it!
Keywords: tuna, nicoise, french, salad, seafood