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Salad nicoise wraps

Tuna Salad Niçoise Wraps

3
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

1 pound(s), 4 small red skinned, scrubbed and quartered

Reduced sodium chicken broth

⅓ cup(s)

Uncooked string beans

½ pound(s), trimmed

Red wine vinegar

2 Tbsp

Dijon mustard

2 tsp

Extra virgin olive oil

2 tsp

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Boston lettuce

4 leaf/leaves

Chunk light tuna in water

6 oz, drained and coarsely flaked

Capers

2 Tbsp, small variety, drained

Nicoise olives

8 olive(s), pitted and halved

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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