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Travel has this way of opening up your eyes to see the world from a broader perspective. Some of my greatest memories were created while traveling with friends, family, and my husband.

It was the summer of 2006 and my husband and I were in the midst of an 8 week long backpacking adventure through Europe. We did things we never imagined we’d do, like sleeping in a church-turned hostel, driving through the English countryside (in a car with a manual transmission…on the opposite side of the road), and expanding our taste buds with a Tuna Nicoise Salad in Cannes. It was exciting and scary. Sometimes we desperately wanted to go home…other times we could not imagine ever leaving. We learned a lot about ourselves…and about each other. We learned to open our hearts and our minds to people regardless of what language they spoke or the color of their skin. We were shocked and outraged…and pleasantly surprised. We felt alone one moment…embraced the next. Time seemed to fly and stand still.

I long to one day return to Europe with it’s rich history and picturesque landscape…to open up my children’s eyes to the world that expands far beyond our suburban city.

This recipe is inspired by our travels. My very first experience with a Niçoise Salad was in Cannes. This isn’t a traditional recipe, since the French oppose the use of cooked vegetables in Niçoise. But I rather like the addition of boiled potatoes and grilled asparagus. Bon Appétit!

Tuna Niçoise Salad

Lemon Garlic Vinaigrette:

1/2 Cup Olive Oil

Juice of 2 Lemons (about 1/2 cup)

2 Cloves Garlic

2 Tbsp Fresh Thyme Leaves

2 Tbsp Fresh Oregano Leaves

Blend until garlic and spices are minced and mixture forms a uniform consistency.

Nicoise Salad (serves 4):

1 lb Small Potatoes (quartered and boiled until soft)

1/2 lb Grilled Asparagus

2 Large Tomatoes

1/2 Cup Soybeans

1/2 Red Onion, Thinly Sliced

12 Small Black Olives Cut in Halves

2 Tbsp Capers

4 Hard Boiled Eggs, Sliced

2 5oz Cans Solid White Albacore Tuna (like the one Bumble Bee makes)

1 Large bag prepared Salad or Head of lettuce

1. Cut potatoes into quarters and boil potatoes in salted water until soft. Chill in ice water or refrigerate. Dress in a vinaigrette of 1/8 cup Olive Oil, 1/8 cup Sherry Vinegar and fresh thyme. Salt to taste and refrigerate until ready to serve.

2. Spritz Asparagus with oil and grill until tender. Chill in ice water and drain. Cut into 1-2″ segments.

3. Cut tomatoes into wedges.

4. On a bed of lettuce or salad mix, add portions of asparagus, tomatoes, soybeans, onion, olives, capers, potatoes, boiled eggs and tuna. Drizzle with Lemon Vinaigrette. Season with salt and fresh ground pepper to taste.

This post was created in conjunction with my involvement with Bumble Bee Foods, who is sponsoring my trip to BlogHer 2012.