Nicoise Tuna Salad

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SF Gate


Easy and good
Genevieve Mzili   •  8 May   •  Report
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The dressing:

3 tablespoons Champagne vinegar

1 tablespoon Dijon mustard

-- Kosher salt, to taste

1/3 cup extra virgin olive oil

-- Ground black pepper, to taste

The salad:

1/3 pound green beans, ends trimmed

1 cup small-diced radishes (about 3/4 bunch)

3/4 cup thin-sliced pitted kalamata olives

1 cup halved grape tomatoes

3 (5-ounce) cans olive oil-packed white tuna, drained

3 hard-boiled eggs, cut in half through the middle, each half quartered

-- Kosher salt and ground black pepper, to taste

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