I’m dreaming of France this summer… and this is a quick version of a classic!
2 cans Tuna, packed in olive oil and drained (Bumble Bee Gourmet Yellowfin Tuna)
1/4 cup nicoise olives
1 pound mini red potatoes, boiled and halved
8 oz haricot vert (Earth Exotics)
10 cherry tomatoes, halved
4 eggs, hard boiled and quartered
sea salt & pepper
Champagne dressing (Girard’s)
Add potatoes to a saucepan and cover with water. Heat on high until boiling for 5-10 minutes or until potatoes are tender. Drain and add to large bowl. Drizzle with olive oil, sprinkle parsley and seasonings. Mix and set aside. Cook haricot vert according to package directions. Plate with small layer of greens. Top with haricot vert, tuna, potatoes, tomatoes, eggs and olives. Drizzle with dressing. Serve immediately.
Don’t forget to add love, it makes all the difference!