Tuna Nicoise Salad Recipe
Ingredients
- 4 small uncooked red potatoes, quartered
- ½ lbs green snap beans, trimmed
- ⅓ cup reduced-sodium chicken broth
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 tsp olive oil
- 1 tbsp minced fresh thyme leaves
- 2 tbsp minced fresh basil leaves
- 2 tsp minced fresh oregano leaves
- ⅛ tsp Kosher salt - or to taste
- ⅛ tsp black pepper - or to taste
- 8 leaves Boston lettuce
- 2 hard-boiled egg whites peeled and either halved or quartered
- 1 medium-sized ripe tomato - cored and cut into eighths
- 1 small red onion - sliced thin
- 6 oz canned chunk white tuna in water - drained and flaked
- 2 tbsp capers - drained
- 8 olives - sliced in half
Instructions
- Place potatoes in a large saucepan and pour in enough water to cover them by 2 inches. Set pan over high heat and bring water to a boil; reduce heat to medium and simmer for 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 all vegetables to a large bowl.
- Meanwhile, in a small bowl, whisk together broth, thyme, basil, oregano, vinegar, mustard, and oil; season to taste with salt and pepper.
- Add half of the dressing to potatoes and green beans; toss to coat.
- Place 2 lettuce leaves on each of the 4 plates. Top each with 1/4 of potato-green bean mixture, 1 1/2 ounces of tuna, 1/2 tablespoon of capers, 1/2 an egg, 1/4 of the red onion, 1/4 of the tomato, and 4 olive halves.
- Drizzle each with 1/4 of remaining dressing.
Nutrition
Serving: 0.25 of the whole recipe