Tuna Niçoise Salad
Thanks to tuna, this recipe is a great source of heart-healthy omega-3 fatty acids.
35 min
4 servings
390 calories
Ingredients
1⁄4 cup red wine vinegar
1 tbsp Dijon-style mustard
1 tsp Minced Garlic
1 tbsp Lemon Dilly Dip Mix
Black Pepper, to taste
2 tbsp extra-virgin olive oil
4 new red potatoes, skin on
1 lb (450 g) green beans, trimmed
2 cans (6 oz/170 g) light tuna, packed in water, drained
4 plum tomatoes, quartered
1 small red onion, sliced
2 hard-boiled eggs, shelled and quartered
1⁄4 cup black olives, prefer Niçoise Olives
Black Pepper, to taste
Instructions
To make dressing, whisk vinegar, mustard, Minced Garlic, Lemon Dilly Dip Mix and Black Pepper in a mixing bowl. Gradually whisk in oil until blended. Set aside.
Cook potatoes in Multipurpose Pot - 8 cup for approximately 10–15 minutes, or until just tender. Remove from heat and rinse with cold water. Cool slightly and cut into quarters.
In the same pot, cook beans until tender-crisp. Drain and rinse in cold water.
Arrange tuna, potatoes, beans, tomatoes, onion, eggs and olives on a serving platter or in individual serving dishes. Season with Black Pepper.
Drizzle dressing overtop and serve.
Nutritional Information
Per serving: Calories 390, Fat 12 g (Saturated 2 g, Trans 0 g), Cholesterol 150 mg, Sodium 330 mg, Carbohydrate 42 g (Fiber 8 g, Sugars 6 g), Protein 32 g.
Tips
For a meal that fits your schedule, simply refrigerate prepared recipe up to 24 hours before serving.
Serve with a refreshing glass of low-fat or soy milk.
Leftovers of this delicious dish make great sandwich or salad toppers.