Tuna salad nicoise

iVillage Member
Registered: 03-25-2003
Tuna salad nicoise
Mon, 07-12-2004 - 9:56am
Got this link to a weight watchers recipe this morning and it sounded good. So I thought I'd share it with you all. I'd use that tuna in the pouch instead of canned for this recipe. It tastes much better in recipes like this. Better yet, use grilled tuna steak! The recipe also called for potatoes, but I just took out that part. I think I'd add tomatoes instead, and add additional greens to the "one Boston lettuce leaf". -g-

TUNA SALAD NICOISE

Ingredients

1/2 pound green snap beans, trimmed

1/3 cup reduced-sodium chicken broth

2 Tbsp red wine vinegar

2 tsp Dijon mustard

2 tsp olive oil (*Leslie's note: I'd use a little more)

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

4 leaf Boston lettuce

6 oz canned chunk white tuna in water, drained and flaked

2 Tbsp capers, drained

8 items olive(s), sliced in half (use nicoise if available)


Instructions

Simmer green beans on stove top (or steam) until they are crisp-tender, about 1 to 2 minutes. Drain and transfer to a large bowl.

In a small bowl, whisk together broth, vinegar, mustard and oil. Season to taste with salt and pepper. Add half of dressing to potatoes and green beans; toss to coat.

Place 1 lettuce leaf on each of 4 plates. Top each with 1/4 of green beans, then top with 1 1/2 ounces of tuna, 1/2 tablespoon of capers and 4 olive halves. Drizzle each with 1/4 of remaining dressing.