Anchovy And Tuna Nicoise Salad
|Red potatoes||1 Pound (Small)|
|Water||2 Cup (32 tbs)|
|Frozen french style green beans||9 Ounce (1 Package)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||2 Tablespoon|
|Boston lettuce head||2|
|Greek olives/One 3.2-ounce can (drained weight) pitted ripe olives, drained and cut in half||5 1⁄2 Ounce, cut in half (1 Jar)|
|Tomatoes||2 Medium, cut into wedges|
|Capers||1 Tablespoon, drained|
1. In 3-quart saucepan over high heat, heat un-peeled potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender; drain. Cut potatoes into bite-sized pieces (do not peel). Meanwhile, hard-cook eggs; cook frozen green beans as label directs; drain.
2. Remove shells from hard-cooked eggs. Separate yolks from whites; coarsely chop whites; set aside. Prepare dressing: In small bowl, mash hard-cooked egg yolks; stir in olive oil, vinegar, mustard, sugar, salt, and basil.arate piles potatoes, green beans, tuna, olives, tomato wedges, and anchovy fillets; garnish with capers and chopped egg whites. Let each person help himself to some salad and spoon on some dressing.