Tuna Niçoise Salad
Thanks to tuna, this recipe is a great source of heart-healthy omega-3 fatty acids.
Ingredients
- 1⁄4 cup red wine vinegar
- 1 tbsp Dijon-style mustard
- 1 tsp Minced Garlic
- 1 tbsp Lemon Dilly Dip Mix
- Black Pepper, to taste
- 2 tbsp extra-virgin olive oil
- 4 new red potatoes, skin on
- 1 lb (450 g) green beans, trimmed
- 2 cans (6 oz/170 g) light tuna, packed in water, drained
- 4 plum tomatoes, quartered
- 1 small red onion, sliced
- 2 hard-boiled eggs, shelled and quartered
- 1⁄4 cup black olives, prefer Niçoise Olives
- Black Pepper, to taste
Preparation
- To make dressing, whisk vinegar, mustard, Minced Garlic, Lemon Dilly Dip Mix and Black Pepper in a mixing bowl. Gradually whisk in oil until blended. Set aside.
- Cook potatoes in Multipurpose Pot - 8 cup for approximately 10–15 minutes, or until just tender. Remove from heat and rinse with cold water. Cool slightly and cut into quarters.
- In the same pot, cook beans until tender-crisp. Drain and rinse in cold water.
- Arrange tuna, potatoes, beans, tomatoes, onion, eggs and olives on a serving platter or in individual serving dishes. Season with Black Pepper.
- Drizzle dressing overtop and serve.
Epicure Products Used
Nutritional Information
Per serving: Calories 390, Fat 12 g (Saturated 2 g, 0 0 g), Cholesterol 150 mg, Sodium 330 mg, Carbohydrate 42 g (Fiber 8 g, Sugars 6 g), Protein 32 g.
Tips
For a meal that fits your schedule, simply refrigerate prepared recipe up to 24 hours before serving.
Serve with a refreshing glass of low-fat or soy milk.
Leftovers of this delicious dish make great sandwich or salad toppers.