Leftover Green Bean Niçoise

  1. Place potatoes in a medium saucepan; cover with cool water to 2 inches above potatoes. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender. Drain; cool. Cut potatoes in half; place in a medium bowl.
  2. Combine oil, lemon juice, parsley, tarragon, and salt in a medium bowl, stirring with a whisk. Drizzle 3 tablespoons dressing over potatoes; toss to coat. Add tuna, olives, pickles, and shallot to bowl with remaining dressing; toss gently to coat.
  3. Arrange about 3/4 cup Green Beans with Dried Cranberries and Hazelnuts, 1/2 cup potatoes, and 1/2 cup tuna mixture on each of 4 plates. Divide eggs evenly among servings; sprinkle eggs with pepper.

baby red potatoes, olive oil, lemon juice, parsley, tarragon, kosher salt, water, olives, cornichon pickles, shallot, eggs, freshly ground black pepper

Taken from www.myrecipes.com/recipe/leftover-green-bean-nicoise (may not work)

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