Niçoise Tuna Salad Recipe | Nutritional Therapy for IBD

Ingredients

1 pound mini potatoes (grape-sized ones work well)

8 ounces green beans, trimmed

1 pint cherry tomatoes, halved

2 (5-ounce) cans tuna (preferably light tuna packed in oil)

¼ cup pitted, chopped olives

1 (15-ounce) can white beans, drained and rinsed

1 TBSP olive oil

¼ tsp salt

¼ tsp pepper

454 gram mini potatoes (grape-sized ones work well)

227 gram green beans, trimmed

340 gram cherry tomatoes, halved

2 (142-gram) cans of tuna (preferably light tuna packed in oil)

33 gram pitted, chopped olives

1 (425-gram) can white beans, drained and rinsed

1 TBSP (15ml) olive oil

¼ tsp (1.25 ml) salt

¼ tsp (1.25 ml) pepper

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Dietary Therapies

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

In a large pot, boil potatoes until fork-tender.
Let cool, then cut them in half (if using mini potatoes), or bite-sized pieces if using larger potatoes.
While the potatoes are boiling, steam the green beans, then chop them into bite-sized pieces.
In a large mixing bowl, toss the potatoes, green beans, tomatoes, tuna, olives, and white beans with olive oil, salt, and pepper.
Divide into 5 servings, and serve chilled.