Food

Tip

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.

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