Niçoise-Style Tuna Salad with Olives & Roasted Tomatoes

Salads shouldn’t be boring. This tuna salad upgrade is going to change your world: bright and briny olives, smoky roasted tomatoes, marinated beans and fresh herbs. This can be served on it’s own or on fresh-baked crusty baguette bread or slices of crostini toast.Salad:

INGREDIENTS

• 3 (6-ounce) cans Italian tuna in oil, drained
• 1 cup DeLallo Pitted Calamata Olives, drained
• 1 cup DeLallo Imported Bean Medley
• 1 (8-ounce) package DeLallo Italian Roasted Tomatoes
• 1 (4-ounce) jar DeLallo Nonpareil Capers, drained
• 1 pound fresh green beans, cut and blanched
• 1 small red onion, chopped
• ¼ cup fresh Italian parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoon fresh chives, chopped
• Dressing:
• Juice of 3 lemons
• ½ cup DeLallo Extra Virgin Olive Oil
• ¼ teaspoon salt
• ¼ teaspoon pepper

DIRECTIONS

1. To create the dressing, combine all ingredients in a mason jar with a lead. Seal and shake to emulsify.
2. In a large mixing bowl, gently toss all salad ingredients together.
3. Drizzle salad with dressing and gently toss to combine.
4. Transfer salad to 4 bowls and serve.