Tuna salad Nicoise

5
Total Time
27 min
Prep
20 min
Cook
7 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 potato(es)

4 small, red, quartered

uncooked green snap beans

½ pound(s), trimmed

reduced-sodium chicken broth

cup(s)

red wine vinegar

2 Tbsp

Dijon mustard

2 tsp

olive oil

2 tsp

table salt

tsp, or to taste

black pepper

tsp, or to taste

boston lettuce

4 leaf/leaves

canned chunk white tuna in water

6 oz, drained and flaked

capers

2 Tbsp, drained

olive(s)

8 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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