Tuna Salad Nicoise
1
Points®
Total time: 27 min • Prep: 20 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
Our Great Renovations series continues with this lightened-up niçoise.
Ingredients
Uncooked new potatoes
4 small, red, quartered
Uncooked green snap beans
½ pound(s), trimmed
Fat free chicken broth
⅓ cup(s)
Red wine vinegar
2 tbsp(s)
Dijon mustard
2 tsp(s)
Olive oil
2 tsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Boston lettuce
4 piece(s)
Canned chunk white tuna in water
6 oz, drained and flaked
Capers
2 tbsp(s), drained
Olives
8 large, sliced in half (use nicoise if available)
Instructions
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.
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