disclosure: this post is associated with an ad campaign for chicken of the sea tuna. all opinions are my own.
last week i shared this grilled barbecue chicken pizza in the spirit of using ingredients in your pantry, fridge, and freezer.
well, today’s recipe comes to you from that very same ethos. i don’t know about you, but i always seem to have a can of tuna in my pantry. actually it’s kind of mandatory.
there are those people, you know them, who have a deep-freeze loaded with pounds of frozen meat. i am not one of those people. nor am i an efficient costco/sam’s shopper. i don’t stock up in bulk or have a freezer full of meat or poultry, so having a back-up easy protein (that’s not a nut) in my pantry is often a life-saver.
and the even bigger score is that my kids love it. a quick and easy stir together tuna salad (with a ton of pecans!), a last minute tuna melt sandwich, or my fave, this french salad niçoise with lemon-dill dressing.
this is such a great spring salad. to welcome warmer weather. on the patio with a cool glass of something bubbly.
- 4 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 1 clove garlic, minced
- 1 teaspoon honey
- 1 teaspoon chopped fresh dill
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Green Beans, quick-boiled but crisp and chilled
- Small Potatoes, boiled and chilled
- Soft-Boiled Eggs (gently boil for 6½ minutes, plunge in ice water for 2 minutes)
- 1 can tuna (such as Chicken of the Sea)
- Spring Greens
- Cherry Tomatoes
- Thinly sliced Radish
- Nicoise or Kalamata Olives
- Fresh Dill
- Combine olive oil, lemon juice, sherry vinegar, honey, dill, salt, and pepper. Stir to combine well.
- Arrange all salad ingredients on a large plate or platter, in proportions desired. Drizzle with dressing (double dressing recipe, if needed).