Tuna Niçoise Salad
Ingredients
- 1½ lb new potatoes
- 1 (12-oz) pkg green beans
- 2 (10-oz) cans wild-caught albacore tuna in water, drained
- ⅔ cup olive oil vinaigrette, divided
- 3 Tbsp chopped fresh parsley
- 1 (10-oz) pkg spring mix
- 6 hard-cooked eggs (see Note), halved
- ½ cup pitted kalamata olives
Instructions
- Bring potatoes to a boil in a Dutch oven; cook 15 minutes or until tender, adding green beans during last 2 minutes of cooking; drain, and quarter potatoes.
- Flake tuna. Combine tuna, ⅓ cup vinaigrette, and parsley in a bowl.
- Divide greens among 6 plates; top each serving with tuna, eggs, potatoes, green beans, and olives. Drizzle with ⅓ cup vinaigrette.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
369
|
369
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 29 | 29 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 702 | 702 |
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