Salade Niçoise With Fresh Tuna Confit

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
585
FAT
27%
CHOL
106%
SOD
32%

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Ingredients for 4 servings

2 medium tomatoes, cut into 8 wedges each (or 16 cherry tomatoes)

1/2 lb. tender young salad greens (mesclun, butter lettuce, baby romaine), washed and thoroughly dried

4 large eggs

1/4 lb. haricots verts or other fresh green beans, cooked in boiling salted water until al dente

2 Tbs. capers, rinsed (or try caper berries)

12 niçoise or other good-quality black olives

Freshly ground black pepper

12 small new potatoes, boiled or roasted until tender, cut in half or quarters

8 anchovy fillets, rinsed under cold water and patted dried

1/2 lb. fresh Tuna Confit , drained and flaked into bite-size chunks (or use two 6-oz. cans light tuna in oil, drained)

Salt

1 recipe Niçoise Vinaigrette

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