Tuna Salad Niçoise

Ingredients:

• 1 pound baby potatoes, rinsed and quartered

• 3 Tbsp. olive oil

• 1 5-ounce can chunk light tuna packed in water, drained

• 1/2 cup mayonnaise

• 2 tsp. stone ground mustard

• 1 tsp. dried dill seeds

• 1/4 cup finely minced onions

• 2 ribs celery, trimmed and minced

• 1 pound green beans, trimmed

• 4 eggs

• Salt and freshly ground pepper to taste

• 1 head baby lettuce

• Capers, cornichons, and/or any other pickled vegetables

Directions:

Make potatoes: Preheat oven to 450° F. Toss potatoes with olive oil, 1/2 tsp salt, and a generous grind of fresh pepper. Spread onto a baking sheet and bake until lightly browned and crispy, about 20 minutes.

Make eggs & tuna salad: Bring a medium pot of water to a boil. Add eggs and cook for 8 minutes, then rinse with cold water. Peel eggs and cut in half lengthwise. Meanwhile, in a medium bowl, combine tuna, mayonnaise, mustard, dill seeds, onion, celery and salt and pepper to taste.

Assemble Tuna Salad Niçoise: Arrange baby lettuce, green beans, eggs, green beans, potatoes, tuna salad, capers and/or pickled vegetables on a large plater. Serve and enjoy!