Tuna Niçoise Salad
Ingredients
- 2 large eggs
- ½ lb organic new potatoes
- ¼ lb trimmed green beans
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 2 Tbsp red wine vinegar
- ¼ cup olive oil
- 1 Tbsp chopped fresh parsley
- ¼ tsp salt
- ⅛ tsp pepper
- 1 (5-oz) can wild-caught water-packed tuna, drained
- 2 Tbsp pitted kalamata olives
- 1 (5-oz) pkg organic spring mix
Instructions
- Place eggs in a stainless steel saucepan; add water to cover eggs by 1 inch. Bring to a boil. Remove from heat, and let stand, covered, 15 minutes.
- Drain; run cold water over eggs. Peel and slice eggs into quarters.
- Meanwhile, bring potatoes and salted water to cover to a boil in a Dutch oven; cook 13 minutes.
- Add green beans; cook 2 minutes or until potatoes and green beans are tender. Drain; quarter potatoes.
- Whisk together garlic, mustard, vinegar, oil, parsley, salt, and pepper. Combine tuna and 2 Tbsp dressing.
- Divide mixed greens between 2 plates; arrange tuna, eggs, potatoes, green beans, and olives on greens. Drizzle salad with remaining dressing.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
566
|
566
|
| Fat (g) | 39 | 39 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 28 | 28 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 902 | 902 |
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