NICOISE TUNA SALAD ENJOY DAN:

                              NICOISE TUNA SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

5-new potatoes, quartered

salt

2-tablespoons white wine

3/4--pound green beans, trimmed

4-eggs

1/4-cup balsamic vinegar

1/2-shallot, minced

2-tablespoons mustard

1-tablespoon fresh thyme

freshly ground pepper to taste

1/2-cup olive oil

2 plumb tomatoes, quartered & halved

2-bunches arugula

5-radishes, trimmed & quartered

2-(7 Oz) cans packed in water

DIRECTIONS:

1.   Place the potatoes on a wire rack in an Instant pot.

2.   place on lid & close pressure value.

3.   Hit PRESSURE COOK & cook 10 minutes.

4.   Natural presser release for 10 minutes.

5.   Chop up and drizzle with white wine in a bowl.

6.   In a saucepan bring to boil salted water.

7.   Fill a bowl with ice water.

8.   Add green beans to the boiling water, cook 2-4 minutes, until tender & bright green.

9.   In a saucepan add eggs & cold water 1-inch above the eggs.

10  Bring water to a boil, then let egg stand 15 minutes in the water.

11  Then peel.

12  Whisk together, shallot, mustard, thyme, 1/2-teaspoojns salt & pepper to taste in a bowl.

13  Whisk in olive oil in a slow steady stream until emulsified.

14  Toss the tomatoes tougher in a bowl with salt & pepper.

15  Add 1/4-cup dressing to the potatoes a& toss.

16  Quarter the hard-boiled eggs.

17  Divide the lettuce among 4 plates.

18  Arrange the potatoes, green beans, radishes, hard boiled eggs & tuna on top.

19  Pour any juices from the tomatoes into the dressing.

20  Then add the tomatoes to the plates & drizzle dressing on top.

ENJOY DAN:                                                                         I AM BLESSED!!!