Tuna Nicoise Salad

• 1 pound baby potatoes
• 1 can Bolinao’s Best Tuna
• 3 tablespoons chopped fresh parsley
• 1 pound green beans
• 1 avocado
• 2 cups fresh spinach or lettuce
• ½ cup olives
• 3 tablespoons chopped fresh dill
• 4 hard-boiled eggs
• salt and pepper

Ingredients (vinaigrette):

1. Place potatoes in a pot of cold water and bring them to a boil. Boil for 10 to 15 minutes, until the potatoes are fork tender. Drain and place in a large bowl. Drizzle with olive oil, sprinkle with a pinch of salt and pepper and parsley.
2. While the potatoes are boiling, bring a pot of salted water to a boil. Add the green beans and cook for 3 minutes. Remove the beans and immediately place them in an ice bath to stop them cooking, and keep them green.
3. In a small bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. Dressing can keep in the fridge for up to a week.
4. To assemble the salad, place the spinach or lettuce and green beans on the plate. Drizzle with a bit of the dressing and sprinkle with salt and pepper. Toss well. Top with the potatoes and then add on the olives and sliced avocado. Drizzle with more dressing and sprinkle on the chopped dill. You can add another sprinkle of salt and pepper if you wish. Top the salad with eggs and tuna.