Tuna Salad Nicoise

Ingredients

• 4 small new potatoes, red, quartered
• 1/2 pound green snap beans, trimmed
• 1/3 cup fat-free chicken broth
• 2 Tbsp red wine vinegar
• 2 tsp Dijon mustard
• 2 tsp olive oil
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 4 piece Boston lettuce
• 6 oz canned chunk white tuna in water, drained and flaked
• 2 Tbsp capers, drained
• 8 olives, sliced in half (use nicoise if available)

Directions

1. Place potatoes in a large saucepan and pour enough water over them to cover by 2 inches. Set pan over high heat and bring water to a boil. Reduce heat to medium and simmer 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 vegetables to a large bowl.
2. Meanwhile, 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.
3. Place 1 lettuce leaf on each of 4 plates. Top each with 1/4 of potato-green bean mixture, 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.

Serves | 4
POINTS per serving | 4

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse