Tuna Niçoise Salad

35 min

4 servings

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.

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.

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.