Salade niçoise au thon et pesto
- 1 handful of mixed greens (mesclun)
- 2 c. tablespoons olive oil
- 1/2 c. tablespoons pesto Balatti
- 1 can tuna in oil
- 1 sliced red radish
- 3 fingerling potatoes steamed
- 1 hard-cooked egg
- 2 black olives
- 3 pepper strips
- 2 slices of cucumber
- In a bowl, combine greens and one part of Pesto Balatti oil. Season.
- Place the greens on a plate and center the tuna. Garnish with radishes, potatoes, eggs, olives, peppers and cucumber.
- Finish decorating around the plate with the remaining Pesto Balatti oil.
