Grilled Tuna Nicoise Salad or Sandwich

Ingredients:

Archer Roose Rosé dressing

• ½ cup Italian dressing
• 2 tablespoons Archer Roose Rosé

As a salad

• 4 cups leaf or romaine lettuce
• ½ cup fresh green beans, blanched, chopped
• 8 each tri-colored Idaho® fingerling potatoes, boiled, chopped
• ¼ cup capers, drained
• 8 each grape tomatoes, halved
• ¼ cup fresh parsley
• 2 each boiled eggs, sliced thin
• 1 fresh tuna steak (8 ounces), grilled, sliced thin

For garnish

• Fresh basil leaves, torn, as desired
• Lemon wedge (for the salad)

As a sandwich

• 4 each ciabatta buns, toasted

Instructions:

For the Archer Roose Rosé dressing:

1. In a small bowl, combine both ingredients and mix well. Keep under refrigeration until ready to use.

To serve as a salad:

1. Toss lettuce with the Archer Roose Rosé dressing and top with rows of the remaining ingredients.
2. Garnish with fresh basil and a wedge of lemon.

To serve as a sandwich:

1. Chop all of the salad ingredients and toss with the Archer Roose Rose dressing.
2. Place the mixture into the toasted ciabatta buns and serve immediately.