Tuna Salad Nicoise
- Total Time
This classic salad seems harmless, but the truth is it's often drowning in fat.
uncooked new potato(es)4 small, red, quartered
uncooked green snap beans½ pound(s), trimmed
reduced-sodium chicken broth⅓ cup(s)
red wine vinegar2 Tbsp
Dijon mustard2 tsp
olive oil2 tsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
boston lettuce4 leaf/leaves
canned chunk white tuna in water6 oz, drained and flaked
capers2 Tbsp, drained
olive(s)8 medium, sliced in half (use nicoise if available)
- 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.
- 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.
- 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.