Tuna Nicoise Salad

Tuna Nicoise Salad

 (Whole 30 Compliant)

This is my version of a nicoise salad that I can throw together quickly any weekday.  I use canned tuna. However, it is prefereble to use fresh, wild caught tuna or even jarred tuna whenever possible.  The secret ingredient to this salad is the capers. They really give the dish a pop and a gourmet feel.  I like to use salted capers rather than ones in a vinegar brine.  Keeping that in mind, there is no need for added salt in this recipe.

Also, note that this recipe can be very versatile and manipulated into new and different salads by changing the ingredients in each category.  Feel free to play with your favorite combination.

Ingredients:

1 head romaine lettuce, thinly sliced (you could also substitute arugula or spinach or mix all 3.  Use whatever is in the house)

1/4 cup red onion, finely diced (again use what you have, shallots would work fine too)

1/4 cup cherry tomatoes, halved or quartered (when these are out of season, you can substitute sundried tomatoes in olive oil, or diced carrots, or diced beets)

1 tablespoon salted capers (if you don’t have capers, salted black olives will also work)

1  5 oz. can Wild Planet wild caught tuna (no salt added)/ Vegans may use avocado or walnuts in place of Tuna

Dressing:

Sherri’s Lemon Dressing prepared WITHOUT the salt

Directions:

Place all of the ingredients in a large bowl and toss together with the dressing.