The Secret Restaurant: Fancy Tuna Salad, Niçoisely

by Peter Moore

Our sunny September summer continues in the Bay Area, and there’s nothing like a big salad to enjoy at this time. I’ve always liked a Salade Niçoise  and it’s pretty easy to put together—whether or not it’s particularly authentic is another question. A Niçoise is traditionally made with canned tuna, and while I’m not sure if it was a Niçoise they were making when it happened, canned tuna was responsible for the deaths of two women from Michigan who died of botulism in 1963. Continue reading