POV: Surprising your husband with his favorite spring salad for lunch. We love @Wild Planet Foods Tuna because it’s wild-caught, hand-packed, high in Omega-3s, and contains no added broths or fillers so there’s more fish in every can. Also the tuna is only cooked once for a firm, clean texture. Roasted Niçoise-Style Salad Roasted: 1 lb baby yellow potatoes, 1 bunch asparagus, 1 large leek (halved lengthwise, thinly sliced), 2–3 tbsp olive oil, kosher salt, black pepper Salad: 1 cup cherry tomatoes (halved), 1 cup Castelvetrano olives (halved), 1 English cucumber (sliced), 4–6 eggs, 2–3 cans of @Wild Planet Foods Skipjack Wild Tuna Greens: Butter lettuce, 1–2 fennel bulbs (shaved), 1/4 cup dill (chopped), 1/3 cup chives (cut into 1-inch pieces) Vinaigrette: 1 shallot (finely diced), 2 tbsp sherry vinegar, 1 tsp Champagne vinegar, 1 tbsp warm water, 1 cup olive oil, 2 tsp honey, 2 tsp Dijon, 2 tsp chives, 1 tsp thyme, 1 garlic clove (grated), 1 tsp kosher salt, black pepper Instructions Preheat oven to 425°F. On a sheet pan, arrange asparagus on half, potatoes on one quarter, and leeks on the remaining quarter; toss with olive oil, salt, and pepper and roast for 15 minutes until tender and lightly golden. Bring eggs to a boil for 7 minutes, transfer to an ice bath for 5–10 minutes, then peel and halve. Rinse shallot under cold water in a fine-mesh sieve, drain, then place in a bowl with sherry vinegar and warm water and set aside. In a separate bowl, whisk olive oil, honey, Dijon, Champagne vinegar, thyme, garlic, salt, and pepper until emulsified, then stir in the shallot mixture and chives. Toss lettuce, fennel, dill, and chives with vinaigrette and season lightly. Assemble over greens in rows: eggs, tomatoes, potatoes, olives, asparagus (cut into pieces), cucumbers. Break up tuna, toss with roasted leeks, and pile on top. Drizzle with additional vinaigrette and gently toss before serving. #wildplanetpartner #niçoise #salad #tunafish #wildplanet - @seattlehanddoc