Tuna Salad Niçoise Wraps
4
Points®
Total time: 26 min • Prep: 12 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
Cooking the potatoes and green beans for this salad in the same saucepan at the same time is a great time saver and means less dishes to wash. The green beans are cooked for only 4 minutes, which ensures they stay bright green and crisp-tender. Crusty whole-wheat bread is great alongside this salad.
Ingredients
Uncooked potato(es)
1 pound(s)
Reduced-sodium chicken broth
0.333 cup(s)
Uncooked string beans
0.5 pound(s)
Red-wine vinegar
2 Tbsp
Dijon mustard
2 tsp
Extra virgin olive oil
2 tsp
Table salt
0.125 tsp
Black pepper
0.125 tsp
Boston lettuce
4 leaf/leaves
Chunk light tuna in water
6 oz
Capers
2 Tbsp
Nicoise olives
8 olive(s)
Instructions
1
Put potatoes in large saucepan and add enough water to cover by 2 inches; bring to boil over high heat. Reduce heat to medium and cook 4 minutes. Add green beans and cook until potatoes are fork-tender and beans are crisp-tender, about 4 minutes longer. Drain and transfer to large bowl.
2
Meanwhile, to make dressing, whisk together broth, vinegar, mustard, oil, salt, and pepper in small bowl until blended. Add half of dressing to potato-bean mixture and toss until coated evenly.
3
Place 1 lettuce leaf on each of 4 plates. Top each with one fourth of potato-bean mixture, one fourth of tuna, 1/2 tbsp of capers, and 4 olive halves. Drizzle evenly with remaining dressing.
4
Serving size: 1 wrap
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