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Easy Tuna Niçoise Salad

This hearty salad is perfect for summer meals eaten outside. Replace the tuna with any leftover grilled fish or preferred protein to make exciting and new use of leftovers. This recipe calls for French green beans, also known as haricots verts. They are younger and thinner than regular green beans. If you can’t find them, use the same weight of regular green beans, cut in half crosswise.

340g new potatoes, halved
400g pkg trimmed French green beans
1 small shallot, minced
¼ cup olive oil
2 tbsp chopped tarragon or parsley
2 tbsp lemon juice or white wine vinegar
1 tbsp Dijon mustard
1 tbsp honey
2 anchovy fillets, minced (optional)
2 cups cherry tomatoes, halved
4 eggs
3 142g cans water-packed chunk light tuna, drained
1/4 cup pitted black olives (such as Niçoise or Kalamata), halved
2 tbsp rinsed drained capers
Salt and pepper, to taste

  • Add potatoes to a large pot of cold salted water. Bring to a boil over high heat and cook until nearly tender, 8 to 10 minutes. When potatoes are almost tender, add green beans and cook until potatoes and green beans are fork-tender, about 3 to 4 more minutes. Drain potatoes and green beans and run under cold water. Pat dry with a clean tea towel, then place in a large bowl. Set aside.
  • While potatoes and green beans are cooking, bring a small pot of water to the boil over high heat. Carefully add eggs and reduce heat to medium. For soft-boiled eggs, cook for 7 minutes. For hard-boiled eggs, cook for 10 to 12 minutes. Drain eggs and run under cold water. Peel and cut into quarters.
  • While veggies and eggs are cooking, prepare dressing. In a medium bowl, whisk together the shallot, olive oil, tarragon, Dijon mustard, honey and anchovy, if using. Season to taste with salt and pepper. Let stand for 10 minutes to soften the shallot.
  • Add half the dressing to the bowl with potatoes and green beans and toss to combine. Arrange potatoes, green beans, eggs, tomatoes and tuna on a large platter. Drizzle everything with remaining dressing. Garnish with olives and capers.

Recipe courtesy of Chef Donna Borooah. Serves 4.

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