recipe reviews for:

Nicoise-Style Tuna Salad With White Beans & Olives

“For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.”

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Reviewed: Mar. 14, 2008

Very good, better after chilled in fridge. Added tomatoes.

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megnrn


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Reviewed: Mar. 11, 2008

i was looking for a way to use up an extra tuna steak. it did the trick but was nothing special.

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tarrastarr

	Cooking Level: Intermediate Home Town: Dobbs Ferry, New York, USA Living In: New York, New York, USA
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Reviewed: Feb. 8, 2008

The salad is good if heated slightly and then add the hard boiled eggs. I would probably use only a few green beans and serve with vinegrette over salad greens.

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Amy W

	Cooking Level: Intermediate
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Reviewed: Oct. 4, 2007

What a healthy, fresh summer salad! Rather than portioning it, I just mixed it all into one big bowl. I didn't use the lemon zest and I found the flavor to be perfectly lemony without it.

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2 users found this review helpful

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MOLLE888

	Cooking Level: Intermediate Home Town: Bethesda, Maryland, USA Living In: Fairfax, Virginia, USA
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Reviewed: Jul. 16, 2007

Excellent dish. I couldn't find Great Northern Beans, so I used navy beans - I might try white kidney beans next time, as I felt the navy beans were a bit too small. I added canned corn for some extra sweetness as well as some parsley, marinated artichoke hearts, and sliced avocado. I omitted the olive oil, so I ended up using more lemon juice than suggested, as it wasn't flavorful enough for me. This is a very refreshing and easy-to-prepare dish.

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Ana


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Reviewed: Jun. 25, 2007

Instead of tuna, I used leftover grilled salmon, leftover steamed green beans and I added a couple leftover baby red potatoes, quartered. Also perked up the dressing a bit with more lemon, garlic and a little dijon mustard. YUM!!!

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3 users found this review helpful

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Christine M

	Cooking Level: Intermediate Home Town: Hopedale, Massachusetts, USA Living In: Holden, Massachusetts, USA
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Reviewed: Jan. 27, 2007

thumbs up for this...from now on this has been my staple food during family gatherings....

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sambo forest

	Cooking Level: Expert Home Town: Bacolod City, Negros Occidental, Philippines Living In: Davao City, Davao, Philippines
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Reviewed: Sep. 9, 2006

This was great. Next time I will double the vinegrette part of the recipe as I found it was a bit on the blah side even though the vinegrette itself was very tasty and went well with the salad. Makes a great summer lunch!

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2 users found this review helpful

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Stephanie M.

	Cooking Level: Intermediate Home Town: Sherbrooke, Quebec, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Jun. 22, 2006

I didn't do the eggs or the green beans, I just served for a light lunch with crackers and sliced tomatoes. I was good, but too much lemon flavor for my taste. It was also dressed too heavily, so I will make less next time and use less lemon

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6 users found this review helpful

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OKIELOVES2COOK

	Cooking Level: Intermediate
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Reviewed: Apr. 3, 2006

very good. Fills you up. certain to be a summer favorite.

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4 users found this review helpful

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mikita


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Reviewed: Jan. 9, 2006

Great recipe. Tastes just like the nicoise salad from a restaurant that I love. I used kalamata olives instead, and left out the eggs and green beans. Served over mixed greens instead -- was super easy. Also, after an initial tasting, added a little more oregano and lemon zest.

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17 users found this review helpful

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skipper11


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Reviewed: Jan. 3, 2006

It was ok. I did not like green beans in this salad. To my taste they were overhelming.

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16 users found this review helpful

Reviewer:

Zuzana

	Cooking Level: Expert Living In: Denver, Colorado, USA
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Reviewed: Apr. 27, 2005

Fresh and lemon-y, the zest makes this salad sing. I tweaked the recipe a bit, (real kalamata olives, citrus-infused olive oil, more seasonings.) As I was taking it to a buffet for a large crowd, I bulked up the bowl by adding some green peas, roma tomatoes and a can of artichoke hearts. A scant cup of leftovers made a nice lunch the following day. A great addition to my salad repertoire.

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25 users found this review helpful

Reviewer:

BGCITYKAT


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