Get oil-packed tuna in a jar so you can save the leftovers without the mess of a can.
Tuna Chopped Salad with Creamy Basil Dressing
Inspired by niçoise salad, this chopped version is dressed with a bright and creamy basil dressing that really takes it over the edge. If you don’t already have the basil mayo made, this would also be nice with a simple mustard vinaigrette.
1 ½ tablespoons basil mayo
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
2 tablespoons olive oil
salt and pepper to taste
1 cup chopped romaine
6-8 cherry tomatoes, sliced in half
1 small handful green beans (about 8), blanched
3 ounces oil-packed tuna (get a jarred version if you can find it)
1 hard-boiled egg, diced
2 tablespoons diced roasted red pepper (jarred is fine)
½ cup chickpeas
1. To make the dressing, stir together the basil mayo, Dijon mustard, and red wine vinegar in a small bowl or Tupperware container. Slowly whisk in the olive oil and season to taste with salt and pepper.
2. To assemble the salad, cut the green beans into ½-inch pieces. Combine in a bowl or Tupperware container with remaining ingredients and toss with dressing when ready to eat.