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Niçoise Tuna Salad
A fresh and hearty tuna salad recipe with white beans and cherry tomatoes
Prep:
10 minutes
|
Cook:
15 minutes
5 servings
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Easy
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
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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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Rating
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Dietary Therapies
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free & Minimal Lactose
Egg Free
Nut Free
Meal Type
Lunch
Salad
Occasion
-
Applicances
Cuisine
Kosher
Disease state
-
Instructions
- 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.
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Nutritional Info
Storage
Notes
This recipe is courtesy of Kelly Toups
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