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Tuna Salad Nicoise Recipe
|Small red potatoes||1 Pound, unpeeled, quartered|
|Fresh green beans/One 10-ounce package frozen cut green beans, thawed||3⁄4 Pound, frozen|
|White wine vinegar/Cider vinegar||14 Cup (224 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Cherry tomatoes||1 Pint, halved|
|Canned pitted black olives||6 Ounce, drained (1 Can)|
|Canned water packed tuna||6 1⁄2 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 2810 Calories from Fat 1000
% Daily Value*
Total Fat 115 g177%
Saturated Fat 13.2 g65.8%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 3743.5 mg156%
Total Carbohydrates 254 g84.7%
Dietary Fiber 30.3 g121.2%
Sugars 23.9 g
Protein 50 g99.1%
Vitamin A 71.5% Vitamin C 308.2%
Calcium 41.9% Iron 160.1%
*Based on a 2000 Calorie diet
2. Meanwhile, cut the fresh beans into 2-inch lengths.
3. When the potatoes are just tender, add the beans (fresh or thawed frozen) to the saucepan and continue cooking the potatoes and beans for about 2 minutes, or until the beans are just crisp-tender. Drain the potatoes and beans.
4. In a small bowl, whisk together the vinegar, oil, mustard, garlic, basil, salt, and pepper. Place the still-warm potatoes and beans in a serving bowl and pour the dressing over them. Toss to coat well.
5. Add the cherry tomatoes and olives to the bowl. Flake the tuna into the bowl with a fork. Toss gently to combine all the ingredients. Sprinkle the chopped egg on top.