Tuna Salad Niçoise
4

Serves 4

Serve this salad with a bowl of tomato soup on the side for a complete meal.

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    Ingredients: 
    • 1 pound small red potatoes
    • 3/4 pound green beans, trimmed
    • Salt to taste
    • 2 (6 ounce) cans tuna packed in water, drained
    • 1 cup prepared balsamic vinaigrette
    • 1 cup pitted Kalamata or Niçoise olives
    • 1 cup cherry tomatoes, halved
    • 2 teaspoons capers, drained
    • 1 (4 ounce) package mixed baby greens
    • 4 hard-boiled eggs, halved
    • 1/4 cup parsley, chopped (optional)
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    Method: 

    Place potatoes in a medium pot with enough cold water to cover. Bring to a boil then turn down heat and simmer until tender. Drain potatoes and cool slightly, then cut in half.

    Meanwhile, cook green beans in boiling salted water until crisp-tender, then rinse under cold running water.

    Put tuna, 1/2 cup of the vinaigrette, olives, tomatoes and capers into a large bowl and toss gently. Place a generous handful of greens on each of 4 plates, then arrange potatoes, eggs and green beans on plates. Top with the dressed tuna mixture, then drizzle with remaining 1/2 cup vinaigrette. Garnish with parsley and serve.

    Nutritional Info: 
    Per Serving:550 calories (240 from fat), 27g total fat, 4.5g saturated fat, 230mg cholesterol, 1210mg sodium, 42g carbohydrate (10g dietary fiber, 7g sugar), 37g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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