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Ingredients For the Tuna Nicoise Salad: 16 oz baby potatoes or fingerling potatoes 12 oz green beans, stems removed 6 large eggs 16 oz cherry or grape tomatoes, sliced into halves 1 large (about 327 g) English cucumber, sliced into discs 6 oz pitted Nicoise olives (I often sub for 3 oz pitted Castelvetrano olives + 3 oz pitted Kalamata olives if I can't find Nicoise) 2 (5 oz) cans tuna (I prefer wild ahi yellowfin tuna), drained 6 oz marinated artichoke hearts, drained (10 oz before drained) cup kosher salt, divided (for boiling potatoes and blanching green beans) 1 tbsp olive oil Maldon salt flakes, to finish (optional) Additional herbs: chives, tarragon, and dill, to top (optional) For the Anchovy Dijon Vinagrette: 4 anchovies (packed in oil) 4 tbsp garlic-infused olive oil - OR - 4 tablespoon olive oil + 2 cloves minced garlic 1 tbsp red wine vinegar 1 tbsp lemon juice 1 tbsp Dijon mustard 1 tbsp fresh chives, finely chopped 1 tbsp fresh tarragon, finely chopped 1 tbsp fresh dill, finely chopped tsp cracked black pepper Instructions For the Tuna Nicoise Salad: Prep 2 ice baths with ice and very cold water, one in a large bowl for the green beans and one in a medium bowl for the eggs
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