Salad Niçoise with Tuna

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Salad Niçoise with Tuna
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Healthy, because

Even smarter

Niçoise salad is an incredibly well rounded meal, representing many of the macronutrients that we need daily, including, proteins, carbs, fats, and plenty of nutrients. Few salads are able to satisfy you the way this one can because they typically are lacking filling ingredients. 

You can serve this as a main dish because of its filling content, or you can serve it as a side if you make the portion size smaller. 

Ingredients

for
4
For the salad
14 ounces small, new potatoes
salt
2 ripe tomatoes
2 shallots
2 eggs
6 ounces mixed Lettuce (iceberg, radicchio, frisee lettuce)
7 ounces Green beans
2 tablespoons black, pitted Olives
1 tablespoon Caper
8 ounces Tuna (in oil)
1 yellow Bell pepper
6 Radish
For the dressing
4 tablespoons olive oil
2 tablespoons white balsamic vinegar
2 tablespoons Natural yogurt
1 teaspoon grainy Dijon mustard
salt
freshly ground peppers
How healthy are the main ingredients?
potatoTunaGreen beansOliveolive oilsalt

Preparation steps

1.

For the salad, rinse the potatoes and cook for 25-30 minutes in boiling salted water. Drain the potatoes, peel, halve lengthwise or cut in quarters, and let cool.

Rinse the tomatoes, remove the stalks and cut the flesh into wedges. Peel the shallots and cut into rings.

Hardboil the eggs in boiling water for 10 minutes. Rinse, peel and cut the eggs into wedges.

Rinse the lettuce, brush, shake dry and pluck leaves. Trim the green beans, rinse and blanch in boiling salted water for 3 minutes. Drain, rinse with cold water. and cut into thirds.

2.

Drain the olives, capers and the tuna. Tear apart the tuna with a fork. Rinse the yellow bell pepper, cut in half, remove seeds and ribs, and cut into small strips. Rinse, trim and slice the radishes.

For the dressing. mix all the ingredients together, and season with salt and pepper.

Toss all the salad ingredients together with the lettuce, arrange on plates and serve drizzled with the dressing.