Salad Niçoise

Ingredients

• 2 teaspoons olive oil
• 1/2 teaspoon dijon mustard
• 1 teaspoon red wine vinegar
• 1 teaspoon fresh lemon juice
• dash of pepper
• 2/3 cup cooked bulgur
• 1/2 cup steamed haricot verts
• 6 cherry tomatoes, halved
• 3 chopped kalamata olives
• 1 tablespoon chopped red onion
• 2 1/2 ounces sustainable oil-packed albacore tuna, drained
• 1 cup fresh arugula
• fresh parsley (garnish)

Preparation

1. 1. Combine 2 teaspoons olive oil with 1/2 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 1 teaspoon fresh lemon juice, and a dash of pepper. Toss dressing with 2/3 cup cooked bulgur.
2. 2. Add 1/2 cup steamed haricot verts, 6 cherry tomatoes, halved, 3 chopped kalamata olives, 1 tablespoon chopped red onion, and 2 1/2 ounces sustainable oil-packed albacore tuna, drained. Toss gently to coat. 
3. 3. Serve over 1 cup fresh arugula, sprinkle with fresh parsley.