I love a chopped salad and I love a Salad Niçoise. I was also a canned tuna hater growing up but now it’s a pantry staple. This is my version with items I had on hand but feel free to add in hard boiled eggs, artichokes, diced cucumbers, tomatoes, bell peppers and/or capers. The world is your salad so do what you want. Recipe👇🏼⁣ ⁣ Ingredients:⁣ •1 pound petite red potatoes⁣ • kosher salt, to taste⁣ •12 ounces green beans, trimmed and cut into 1-inch pieces⁣ • 1 lemon⁣ • 1 garlic clove, grated⁣ • 1/3 cup EVOO⁣ • 2 tbsp. white wine vinegar⁣ • 2 tbsp. dijon⁣ • freshly cracked black pepper, to taste⁣ • 3 5-ounce cans wild albacore tuna in water, drained and flaked into medium chunks⁣ • 5 ounces arugula, chopped⁣ • 3/4 cup sliced kalamata olives ⁣ ⁣ Directions:⁣ • add potatoes to a medium sauce pot and fill 3/4’s full with cold water. Season with salt • bring to a boil on medium high then reduce to a simmer and cook until tender, about 12-15 minutes⁣ • at the very end add in the green beans and cook for 30 seconds. Drain⁣ • while the potatoes cook, make the dressing⁣ • in a large bowl whisk together the lemon, garlic, EVOO, vinegar, dijon and a large pinch of salt and pepper⁣ • let the potatoes cool for a few minutes then cut into quarters and add to the large bowl along with the green beans, tuna, arugula and olives⁣ • toss together and taste for seasoning and serve