Our pared-down take on the French salad uses olives, fresh lemon zest and juice, and tomatoes. We love to serve it piled onto sweet Bibb lettuce leaves.
Ingredients
1 fresh lemon with peel, large, zested and juiced
2 cups cooked white potatoes, finely chopped, at room temperature
1 large fresh tomato, finely chopped
16 medium olives, niçoise variety, pitted
½ tsp table salt
¼ tsp black pepper
5 oz chunk light tuna in water, (1 can), drained and flaked
Instructions
In a large bowl, combine the lemon zest and juice. Add the potatoes, tomato, olives, salt, and pepper and toss until mixed well. Gently stir in the tuna.
