Photo of Tuna Salad Nicoise by WW

Tuna Salad Nicoise

1 - 5
PersonalPoints™ per serving
Total Time
27 min
20 min
7 min
Our Great Renovations series continues with this lightened-up niçoise.


Uncooked new potato(es)

4 small, red, quartered

Uncooked green snap beans

½ pound(s), trimmed

Fat free chicken broth


Red wine vinegar

2 tbsp(s)

Dijon mustard

2 tsp(s)

Olive oil

2 tsp(s)

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste

Boston lettuce

4 piece(s)

Canned chunk white tuna in water

6 oz, drained and flaked


2 tbsp(s), drained


8 large, sliced in half (use nicoise if available)


  1. Place potatoes in a large saucepan and pour enough water over them to cover by 2 inches. Set pan over high heat and bring water to a boil. Reduce heat to medium and simmer 6 minutes. Add green beans and cook until potatoes are fork-tender and green beans are crisp-tender, about 1 to 2 minutes more; drain and transfer vegetables to a large bowl.
  2. Meanwhile, in a small bowl, whisk together broth, vinegar, mustard and oil. Season to taste with salt and pepper. Add half of dressing to potatoes and green beans; toss to coat.
  3. Place 1 lettuce leaf on each of 4 plates. Top each with 1/4 of potato-green bean mixture, then top with 1 1/2 ounces of tuna, 1/2 tablespoon of capers and 4 olive halves. Drizzle each with 1/4 of remaining dressing.