Tuna Niçoise Salad

Ingredients

• ¹⁄₄ cup red wine vinegar
• 1 tbsp Dijon-style mustard
• 1 tsp Minced Garlic
• 1 tbsp Lemon Dilly Dip Mix
• Black Pepper, to taste
• 2 tbsp extra-virgin olive oil
• 4 new red potatoes, skin on
• 1 lb (450 g) green beans, trimmed
• 2 cans (6 oz/170 g) light tuna, packed in water, drained
• 4 plum tomatoes, quartered
• 1 small red onion, sliced
• 2 hard-boiled eggs, shelled and quartered
• ¹⁄₄ cup black olives, prefer Niçoise Olives
• Black Pepper, to taste

Preparation

1. To make dressing, whisk vinegar, mustard, Minced Garlic, Lemon Dilly Dip Mix and Black Pepper in a mixing bowl. Gradually whisk in oil until blended. Set aside.
2. Cook potatoes in Multipurpose Pot - 8 cup for approximately 10–15 minutes, or until just tender. Remove from heat and rinse with cold water. Cool slightly and cut into quarters.
3. In the same pot, cook beans until tender-crisp. Drain and rinse in cold water.
4. Arrange tuna, potatoes, beans, tomatoes, onion, eggs and olives on a serving platter or in individual serving dishes. Season with Black Pepper.
5. Drizzle dressing overtop and serve.