Niçoise Salad with Tuna

1. 1 Olive oil 10 ml
2. 2 Vinegar 9% 3 ml
3. 3 Garlic≈ $10.00 per kg 3 g
4. 4 Mustard 4 g
5. 5 Canned red beanspack 400 g ≈ $1.10 25 g
6. 6 Tomatoes≈ $4.67 per kg 30 g
7. 7 Red onion≈ $3.00 per kg 12 g
8. 8 Eggspack 10 pcs ≈ $1.93 0.5 pcs
9. 9 Canned tunapack 170 g ≈ $1.80 25 g
10. 10 Black olivespack 300 g ≈ $2.50 20 g
11. 11 Anchoviespack 50 g ≈ $3.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 6 g
12. 12 Salt 1 g
13. 13 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil an egg for 10 minutes, cool, peel, and slice into 4 wedges.

2. Drain the canned⁵ beans, rinse, and pat dry.

3. Slice tomatoes⁶ into thin rounds, cut red⁷ onion into half-moons, and halve the olives.

4. Whisk together olive oil, vinegar, Dijon mustard, minced garlic³, salt, and pepper for the dressing.

5. Layer beans, tomatoes⁶, onion, egg, and flaked tuna in a dish.

6. Top with anchovies¹¹ and olives, then drizzle with the dressing.

In short

• In the planner this dish is cooked for two days: reheat on day two.