Tuna salad Niçoise
1
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This classic salad seems harmless but the truth is, it's often drowning in fat. We lightened-up this version by creating our own 4-ingredient dressing using broth, vinegar, mustard, and just a touch of oil. If you're tired of tuna, swap salmon in its place. You can also skip cooking the green beans - raw ones are crunchy but tasty - and toss in leftover roasted potatoes to make this recipe faster.
Ingredients
Uncooked new potatoes
4 potato(es), red, quartered
Uncooked green snap beans
½ pound(s), trimmed
Reduced sodium chicken broth
⅓ cup(s)
Red wine vinegar
2 Tbsp
Dijon mustard
2 tsp
Olive oil
2 tsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Boston lettuce
4 leaf/leaves
Canned chunk white tuna in water
6 oz, drained and flaked
Capers
2 Tbsp, drained
Olives
8 olive(s), medium, sliced in half
Instructions
1
Place potatoes in a large saucepan and pour in enough water to cover them 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, 1 1/2 ounces of tuna, 1/2 tablespoon of capers and 4 olive halves. Drizzle each with 1/4 of remaining dressing.
4
Serving size: 1 salad
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