Lunch / Dinner
Tuna Niçoise à l'Espagnole
The French mainstay, tuna Niçoise, shifts cultural allegiance in this Spanish-inspired version. Sherry vinegar and anchovies form the base of the vinaigrette, while smoked paprika adds depth and richness.
Drain oil from 3 cans of tuna into a measuring cup; transfer tuna to a bowl. Add olive oil to measuring cup to yield 1 cup total oil; whisk in vinegar, Dijon, honey, scallion whites, garlic, anchovies, and smoked paprika. Season vinaigrette with salt and pepper.
Gently toss tuna with ¼ cup vinaigrette.
Meanwhile, cook potatoes in a pan of boiling salted water until fork-tender, about 12 minutes; transfer to a bowl using a slotted spoon and toss with ¼ cup vinaigrette.
Add green beans to same pan of boiling salted water and cook until crisp-tender, about 3 minutes; transfer to an ice water bath to stop the cooking, then drain and pat dry. Toss green beans with ¼ cup vinaigrette. Toss tomatoes with ¼ vinaigrette. Quarter eggs.
Divide components among plates; top with scallion greens and serve with remaining 1 cup vinaigrette.
Per serving + 1 Tbsp. vinaigrette
% Daily Value*
Total Fat 35g 53%
Saturated Fat 6g 30%
Cholesterol 137mg 45%
Sodium 496mg 20%
Carbs 32g 10%
*Percent Daily Values are based on a 2,000 calorie diet.