A Tuna Salad Niçoise Rapide

Sometimes, you just need something quick.  But that shouldn't ever mean it isn't excellent! This is especially quick if you have leftover noodles and veggies to use.  A can of tuna and what's hang'n in the 'fridge, and you have great quick eats.

The point is most anything fresh you can pull together in home cooking, is going to be better than that nasty take-out down the corner.  Better for you, and probably as fast.
1 can tuna, drained
2 Tbsp good real mayonnaise
1/2 tsp dried dill
juice of half a lemon

4 cups baby kale, or spinach
1 doz cherry tomatoes, quartered
2 cups cauliflower
1/4 lb egg noodles
1 doz Castelvetrano olives

Dressing:
juice of 1 lemon
1/3 cup olive oil
1 tsp dried dill
1 tsp Dijon mustard
dash salt and freshly-ground pepper

Cook noodles in a pot of boiling salted water until al dente. Drain and douce with cold water. Drain and cool in refrigerator.

Place cauliflower in a glass bowl or casserole with 2 tablespoons water. Steam in the microwave for about 3-5 minutes, stirring once or twice. Rinse with cold water and cool in refrigerator.

Mix tuna with mayonnaise, dill and lemon. Mix noodles with half the dressing in a bowl. Divide kale between two plates. Divide noodles, cauliflower, tomatoes and olives on top of kale on both plates. Divide the tuna salad in two and top each salad plate with half. Serve with remaining dressing.

Serves 2 as main-course salad.

Cook's Note:  Change out the cauliflower for broccoli, or other veggies at the ready in the 'fridge, the kale for arugula or spring mix, the olives for whatever you have, and you'll certainly make something wonderful!

If you don't have fresh lemon, use 2 Tbsp of any good vinegar you have.

Otherwise, order takeout :-))