Tuna Niçoise Salad

This is one of the best, easiest and tastiest salads I've ever made.  The key is using the best possible ingredients available.  For this dish, I use only good Italian tuna in olive oil.  Period. You can buy it in cans, and there are some very good brands out there.  Here are a few of my favorites:

But without a doubt the best Italian tuna is Tonnino Ventrescas in olive oil and it comes in a jar.  Ventresca is the center part of the belly of the bonito tuna, the mildest and most tender.  It's difficult to find in most grocery stores but you can buy it from Amazon (which is what I do).  Here is a direct link:

Tonnino Ventrescas Tuna in olive oil

It seems a little expensive, but out of this 6.7 ounce jar, you can get two, maybe three really good salads by simply adding a few vegetables.  I think it is totally worth it.

Anyway, here is my version of Tuna Niçoise Salad.  These amounts are for one salad so adjust accordingly.

4 small new potatoes, either yellow, gold or red, sliced in half and steamed
Handful of frozen green beans, steamed
4-5 cherry tomatoes, halved
4 black olives, halved
3 oz Italian tuna in olive oil, drained and flaked
Handful of your favorite salad greens

Steam the potatoes and when they are almost done, add the frozen green beans for the last couple of minutes.  Drain well and set aside.

Easy Lemon Vinaigrette
1 lemon, juiced
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1 teaspoon fresh, snipped chives
Salt & freshly ground black pepper

Juice the lemon into a small bowl.  Add the mustard and mix well.  Drizzle in the olive oil mixing continuously until well mixed and emulsified.  Season to taste with S & P; stir in chives.

Salad
Plate greens.  Top with potatoes, tomatoes, olives, green beans and tuna.  Drizzle with lemon vinaigrette, top with freshly grated black pepper and serve.

Buon Appetito!