Tuna Salad Nicoise
Give your old tuna salad a wake-up call.
Yield: Serves 4Ingredients
- 4 small new red potatoes, quartered
- 1/2 lbs. green snap beans, trimmed
- 1/3 cups reduced-sodium, fat-free chicken broth
- 2 Tbs. red wine vinegar
- 2 tsp. Dijon mustard
- 2 tsp. olive oil
- 1/8 tsp. table salt, or to taste
- 1/8 tsp. black pepper, or to taste
- 4 leaves Boston lettuce
- 1- 6oz. can chunk white tuna in water, drained and flaked
- 2 Tbs. capers, drained
- 8 black olives, sliced in half
Instructions
- Place potatoes in a large saucepan and pour enough water over them to cover 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, then top with 1 1/2 oz. of tuna, 1/2 Tbs. of capers and 4 olive halves
- Drizzle each with 1/4 of remaining dressing
