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My Tuna Salad Nicoise Recipe

Nutrition per serving    (USDA % daily values)
CAL
967
FAT
180%
CHOL
100%
SOD
61%

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Ingredients for 6 servings

Freshly ground black pepper

1 pound cherry tomatoes, trimmed and halved

Salt and freshly ground black pepper

4 teaspoons olive oil

3 tablespoons balsamic vinegar

1 1/2 pounds small red skinned potatoes, scrubbed, larger potatoes quartered, smaller potatoes halved

3 tablespoons store bought black olive tapenade

1 teaspoon hot pepper sauce

Balsamic vinaigrette, recipe follows

1 tablespoon minced shallot

1/2 cup drained Nicoise olives

2 cups wood chips, preferably mesquite, optional

8 baby artichokes, tops trimmed, tough outer leaves removed

1 1/2 pounds beets, top stems and roots trimmed to not less than 1/2-inch

1/2 cup diced red onion

1 1/2 pounds 1 1/2-inch thick tuna steak

1/2 pound haricots verts, trimmed

1 cup cold pressed extra virgin olive oil

3 hard cooked eggs, shelled and quartered lengthwise

BALSAMIC vinaigrette

1 tablespoon dijon mustard

1 jar, about 8 ounces, caper berries on the stem, drained

3/4 teaspoon salt

1/2 pound mesclun

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