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PrintTuna Salad NiÇoise with Tomato Soup
Ingredients with an asterisk (
) are available as 365 and 365 Organic Everyday Value™ products.
- 1 pound small red potatoes
- 3/4 pound green beans, trimmed
- salt
- 2 cans tuna (6 ounces each)
- 1 cup balsamic vinaigrette
- 1 cup black olives such as kalamata or niÇoise
- 1 cup cherry tomatoes, halved
- 2 teaspoons capers
- 1 package mixed baby greens (4 ounce)
- 4 hard-boiled eggs, cut in half
- 1/4 cup fresh Italian parsley, chopped (optional)
Place potatoes in medium size pot with enough cold water to cover. Bring to a boil then turn down heat and simmer until potatoes are fork tender. Drain potatoes and cool slightly before cutting in half.
Cook green beans in boiling salted water till crisp-tender then rinse under cold running water. Toss the tuna with half of vinaigrette, olives, tomatoes and capers. Place a generous handful of greens on each plate and arrange cooked potatoes, egg halves and green beans around plate. Top with the dressed tuna mixture. Drizzle remaining vinaigrette over vegetables and sprinkle with chopped parsley, if desired.
Serve with tomato soup.