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Nicoise Salad

Nicoise Salad

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A classic Nicoise salad. The key to the great taste is to marinate the tuna in Hellmann's® or Best Foods® Real Mayonnaise, herbs and garlic before serving.
  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 4 Tbsp. olive oil, divided
  • 3 Tbsp. red wine vinegar
  • 2 Tbsp. chopped fresh parsley
  • 2 cloves garlic, finely chopped
  • 1 (8 oz.) tuna steak, cut into 2-in. squares
  • 6 cups torn romaine lettuce leaves
  • 1 small red onion, thinly sliced
  • 4 plum tomatoes, quartered
  • 8 red bliss potatoes or new potatoes, cooked and quartered
  • 8 ounces fresh green beans, trimmed, cooked and drained
  • 4 hard-cooked eggs, peeled and halved
  • 16 pitted ripe olives
  • 6 canned anchovies, thinly sliced (optional)
  • 8 fresh basil leaves (optional)
  • 1 Combine Hellmann's® or Best Foods® Real Mayonnaise, 3 Tbsp. olive oil, red wine vinegar, parsley and garlic in small bowl. Spoon 1/2 of the mayonnaise mixture over tuna in large, shallow nonaluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator 1 hour. Refrigerate remaining mayonnaise mixture.
  • 2 Remove tuna from marinade. Heat remaining 1 Tbsp. oil in small skillet over medium heat and cook tuna until desired doneness, turning once, about 5 minutes. Set aside.
  • 3 Arrange lettuce, onion, tomatoes, potatoes, green beans, eggs and tuna on large serving platter. Top with olives, anchovies and basil. Drizzle with refrigerated mayonnaise mixture.
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