Salade Nicoise With Mint-lemon Dressing

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 6 ounces slender green beans, trimmed, halved
• 5 (6 ounce) cans tuna packed in oil, drained
• 1/4 cup tuna oil reserved from canned tuna
• 2 tablespoons tuna oil reserved from canned tuna
• 1 pint cherry tomatoes, halved
• 1/2 cup nicoise olives or 1/2 cup pitted kalamata olive
• 7 tablespoons thinly sliced fresh mint
• 1/2 cup olive oil
• 4 tablespoons fresh lemon juice
• 1 garlic clove, peeled
• 3/4 teaspoon ground cumin
• 1 (5 ounce) bag mesclun
• lemon wedge

Recipe

• 1 place green beans in processor.
• 2 coarsely chop the green beans.
• 3 mix in tuna, tomatoes, olives and 4 tablespoons mint.
• 4 season with salt and pepper.
• 5 place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor.
• 6 slowly add 1/4 cup drained tuna oil.
• 7 process until smooth.
• 8 transfer to medium bowl.
• 9 season dressing to taste with salt and pepper.
• 10 place mesclun in another bowl.
• 11 drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice and toss.
• 12 transfer to platter.
• 13 arrange tuna salad over mesclun.
• 14 drizzle dressing over the salad.
• 15 garnish with lemon wedges.