Green Bean Ni├žoise
  • 12ounces baby red potatoes
  • 1/4cup MTOO Herbes de Provence Olive Oil
  • 2 1/2tbsps. fresh lemon juice
  • 3tbsps. chopped fresh parsley
  • 2tbsps. chopped fresh tarragon
  • 1/2tsp. kosher salt
  • 8ounces canned albacore tuna in waterdrained
  • 6 kalamata olivessliced
  • 5 cornichon pickleschopped
  • 1 large shallotchopped
  • 10ounces leftover Green Beans with Dried Cranberries and Hazelnuts
  • 2 hard-cooked large eggspeeled and sliced
  • 1/4tsp. freshly ground black pepper
  1. Place potatoes in a medium saucepan; cover with cool water to 2 inches above potatoes. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender. Drain; cool. Cut potatoes in half; place in a medium bowl.
  2. Combine oil, lemon juice, parsley, tarragon, and salt in a medium bowl, stirring with a whisk. Drizzle 3 tbsps. dressing over potatoes; toss to coat. Add tuna, olives, pickles, and shallot to bowl with remaining dressing; toss gently to coat.
  3. Arrange about 3/4 cup Green Beans with Dried Cranberries and Hazelnuts, 1/2 cup potatoes, and 1/2 cup tuna mixture on each of 4 plates. Divide eggs evenly among servings; sprinkle eggs with pepper.