Tuna Nicoise with Zesty Mustard with Horseradish Dressing
A vibrant twist on the classic Niçoise salad, this dish features tender tuna paired with crisp green beans, potatoes, eggs, and briny olives, all brought together with a zesty mustard and horseradish dressing that adds a bold, tangy kick to every fresh and flavorful bite.

Tuna Nicoise with Zesty Mustard with Horseradish Dressing

Serves: 1

INGREDIENTS:

  • ½  lb baby potatoes, halved
  • 4 large eggs, boiled, peeled, and halved\
  • ½ lb green beans, trimmed
  • 4 cups lettuce, torn
  • ½ cup olives, pitted
  • 1 pint cherry tomatoes, halved
  • ½ english cucumber, sliced
  • 1 tbsp capers
  • 2 cans tuna, packed in water, drained

DRESSING:

  • 1 clove garlic, finely chopped
  • 1 tsp Gold’s mustard
  • 3 tbsp red wine vinegar
  • 1 tbsp Gold’s horseradish
  • 2 tbsp chopped parsley
  • ¼ cup olive oil
  • Salt and pepper, to taste

Preparation:

  1. In a large pot filled with salted water, boil the potatoes for 10 minutes. Add the eggs, and boil for 4 minutes. Add the green beans. Cook for an additional 2 minutes.
  2. Strain into a colander, and rinse with cool water.
  3. Meanwhile, combine garlic, Gold’s Mustard, vinegar, Gold’s Horseradish, parsley and olive oil in a bowl.
  4. Add the cooked potatoes, beans, and eggs to the lettuce, olives, tomatoes, cucumber, capers, and tuna on a large serving plate.
  5. Drizzle with dressing.
  6. Enjoy!