Tuna Salad Nicoise
Tuna in olive oil has roughly the same number of calories as other oil-packed tuna. It makes sandwiches and casseroles tastier and is particularly good in any dish that showcases the flavor of the fish itself, such as this salad Nicoise.
- 1 1/2 pounds small red new potatoes, quartered
- 2 tablespoons olive oil
- coarse salt and ground pepper
- 2 pints grape tomatoes
- 2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried
- 1/4 cup Lemon Vinaigrette
- 2 cans (6 ounces each) tuna in olive oil, drained
- 1/2 cup pitted Kalamata olives
Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.