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Savor this vibrant Fishwife Salad Niçoise, a refreshing take on the classic, topped with Fishwife Tuna Salad, roasted potatoes, eggs, and fresh herbs for a perfect light meal.
Fishwife Tuna Salad
Savor this vibrant Fishwife Salad Niçoise, a refreshing take on the classic, topped with Fishwife Tuna Salad, roasted potatoes, eggs, and fresh herbs for a perfect light meal.
Fishwife Tuna Salad
- • 1 egg
- • 2 cups mixed greens like baby kale, spinach, and arugula
- • 2 tbsp Mint
- • 2 tbsp Dill
- • 2 tbsp Basil
- • 2 tbsp olive oil
- • 2 tbsp fresh lime juice
- • 2 tbsp balsamic vinegar
- • 1 generous scoop of Fishwife Tuna Salad
- • Handful of roasted new potatoes
- • Handful of cherry tomatoes sliced in half
- • 1 tbsp of pickled onion
- • Salt and pepper to taste
- Bring a small saucepan of water to a boil. Add the egg and cook for 8 minutes, until jammy. Run the egg under cold water for about one minute before peeling. Slice the egg in half or into quarters.
- Place the greens and herbs in a medium sized bowl. Add the oil, lime juice, vinegar, salt and pepper, and massage the greens until they are vibrant and tender.
- Top the greens with tuna salad, roasted potatoes, egg, tomatoes, and pickled onion. Give a good grind of pepper before eating.
Fishwife Tuna Salad
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