It was in the mid-80s over the weekend – perfect for warm-weather activities. So on Saturday, my friend and I:
- Perused the Ferry Plaza Farmers Market and stocked up on seasonal produce
- Headed to Hook Fish Co. for lunch, since I was craving fish and chips
- Explored Fort Funston with Teddy B – I didn’t let him off leash, but he did feel sand and salt water for the first time!
And on Sunday, I plated – and ate – a refreshing smoked albacore tuna Niçoise salad, featuring tinned fish from Fishwife and rainbow fingerling potatoes from Cal-Organic Farms, among other things. Not only is the dish stunning, but it’s satisfying, too. (Note: I only prepared a half portion of smoked albacore tuna Niçoise salad for this post.)
Afterwards, Teddy and I took lots of walks and met more dogs in the neighborhood. We’re having so much fun together!
Recipe adapted from Salad Freak.
Smoked Albacore Tuna Niçoise Salad
Makes 4 servings
Ingredients
Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon whole-grain Dijon mustard
- juice of ½ lemon
- ½ shallot, finely diced
- kosher salt and freshly ground black pepper, to taste
Salad:
- 2 eggs
- ½ pound fingerling potatoes, cut into 1" pieces
- ½ pound snap peas
- 1 teaspoon kosher salt, plus more, to taste
- 4 cups Little Gems lettuce
- 1½ cups cherry tomatoes, halved crosswise
- 2 3 oz. cans smoked albacore tuna (see notes)
- 1 cup Kalamata olives
- ½ cup caperberries
- fresh basil and dill, for garnish
- freshly ground black pepper, to taste
Instructions
Make the dressing:
- In a small bowl, combine the dressing ingredients (olive oil through shallot) and whisk until emulsified. Season with salt and pepper to taste.
Make the salad:
- Place eggs in a small sauce pan and fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover and let stand for 9 minutes. Transfer eggs to a small bowl and cover with cold water; let cool and peel. Cut eggs vertically into quarters. Set aside.
- Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are just tender, 5-6 minutes. Using a slotted spoon, transfer potatoes to a plate and set aside; keep water at a boil.
- Prepare a medium bowl of ice water and set aside. Add snap peas and salt to boiling water and cook, uncovered, for 1 minute. Transfer snap peas to the prepared ice bath to cool. Drain snap peas and set aside.
- Arrange lettuce, tomatoes, eggs, potatoes, snap peas, tuna, Kalamata olives and caperberries on a serving platter. Garnish with basil and dill.
- To serve, drizzle with dressing and season with additional salt and pepper to taste.
Notes
I used Fishwife Smoked Albacore Tuna.
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