Tuna Niçoise Salad | Idaho Potato Commission

Ingredients

• 1 1/2 quarts white wine vinegar
• 1/2 cup garlic, minced
• 1 cup Dijon mustard
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 3 cups capers, drained
• 2 cups Italian flat-leaf parsley with stems, chopped
• 1 cup granulated sugar
• 1 cup Italian seasoning
• 2 quarts canola oil<span class="Apple-converted-space"> </span>
• 2 quarts olive oil<span class="Apple-converted-space"> </span>
• Kosher salt and pepper, to taste
• 15 garlic cloves, whole, peeled<span class="Apple-converted-space"> </span>
• 4 quarts mixed olives, pitted
• 1 1/4 cups capers, drained
• 3 bunches parsley
• 1 1/4 cups lemon juice
• 1 1/4 cups canola oil
• 6 ounces Idaho® Red potatoes, washed, peeled, cut into wedges<span class="Apple-converted-space"> </span>
• 4 ounces sweet potatoes, washed, peeled, cut into wedges
• 2 ounces beets, washed, peeled, cut into wedges
• 2 ounces tomatoes, washed, peeled, cut into wedges
• Olive oil, as needed
• 1 egg<span class="Apple-converted-space"> </span>
• 2 ounces haricot verts, washed, stem end trimmed
• 2 ounces pancetta, small chop
• 3 ounces yellowfin tuna steak
• 6 Niçoise olives, pitted
• 1/2 ounce red onion, thinly sliced into half moons
• 1 cup baby spinach
• 1 tablespoon Italian flat-leaf parsley, chiffonade
• 2 ounces Caper Vinaigrette (see recipe)
• 1 ounce Olive Tapenade (see recipe)