Nicoise-Style Tuna Salad

• 150 g, drained — Canned light tuna in water, drained
• 130 g, drained and rinsed — Canned chickpeas, drained and rinsed
• 100 g, halved — Raw cherry tomatoes
• 70 g, diced — Cucumber with peel
• 25 g, halved — Pitted black olives
• 10 g — Dijon mustard
• 15 g — Fresh lemon juice
• 7 g — Extra-virgin olive oil
• 5 g, sliced — Fresh chives
• 0.5 g — Dried dill weed
• 0.5 g — Fine salt

Method

1. 1Dry the tuna and chickpeasDrain tuna thoroughly without crushing the flakes. Rinse the chickpeas.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Shake off all waterShake off all water, and blot them dry with a clean towel.2 minLook for: Tuna remains in broad flakes, and neither the tuna nor the chickpeas leave a wet mark on the towel.Safety: Use foods from intact cans and avoid sharp lid edges.
3. 3Measure ingredients: Whisk the dressingMeasure dijon mustard, lemon juice, extra virgin olive oil, chives, and dill weed using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Whisk the dressingWhisk Dijon, lemon, oil, chives, dill, and salt for 45 seconds until glossy.45 secLook for: The dressing is emulsified with herbs suspended throughout.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
5. 5Compose the saladToss chickpeas with half the dressing. Arrange tuna, tomatoes, cucumber, olives, and chickpeas in one bowl.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Spoon over remaining dressingSpoon over remaining dressing, keeping the full portion together and the rim clean.Look for: Tuna remains flaky and every component has a light dressing sheen.Safety: Use clean equipment and refrigerate perishable ingredients promptly.