1 can solid white tuna in olive oil or water
6 cherry tomatoes
4 endive spears
small handful of green beans
2 small red bliss potatoes or other similar potato
2 Tbsp. small black olives, such as Nicoise, taggiascha, or calamata
1 boiled egg, peeled and quartered
1 small red onion, peeled and sliced
3 oz. virgin olive oil (or pure)
2 oz. sherry, red wine, or other vinegar
1 Tbsp. capers, optional
1.4 tsp. salt and fresh pepper to taste
Cook the green beans in salted boiling water for 5 minutes and remove from the water with a slotted spoon.
Cool them by holding them under cool running water.
Cook the potatoes in the same water for 20 minutes or until tender but not falling apart.
Rinse with cold water and cut into quarters.
Open the can of tune and drain.
Place the tuna in a large mixing bowl and separate with a fork.
Add the cooked, cut potatoes to the bowl.
Cut the endive spears in 8 pieces each the long way and place in the bowl.
Cut the cherry tomatoes in half and add to the bowl.
Add the olives to the bowl.
Add the green beans to the bowl.
Add the quartered, hard boiled eggs to the bowl.
Add some of the sliced onion to he bowl to taste.
Add the oil and vinegar, salt and pepper and toss gently.
Serve two equal portions on a plate or in a large bowl
Pair this perfect Tuna Salad with a glass...or bottle
of Rose. Dealers choice.