lunch

Tuna Nicoise Salad (Salade Niçoise)

Name: Tuna Nicoise Salad (Salade Niçoise)
Ingredients: 8 oz (227 g) Canned tuna in olive oil, drained; 6 oz (170 g) Haricots verts (French green beans), trimmed; 6 oz (170 g) New potatoes, quartered; 2 large Hard-boiled eggs, quartered; 1/4 cup (45 g) Kalamata olives, pitted; 1 cup (150 g) Cherry tomatoes, halved; 1/4 cup (40 g) Red onion, thinly sliced; 1 tbsp (15 ml) Extra virgin olive oil (for dressing); 1 tbsp (15 ml) Red wine vinegar (for dressing); 1 tsp (5 g) Dijon mustard (for dressing); 1/4 cup Fresh basil leaves, torn; to taste Salt and freshly ground black pepper

Nutrition

482

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(12)

Canned tuna in olive oil, drained8 oz (227 g)

Haricots verts (French green beans), trimmed6 oz (170 g)

New potatoes, quartered6 oz (170 g)

Hard-boiled eggs, quartered2 large

Kalamata olives, pitted1/4 cup (45 g)

Cherry tomatoes, halved1 cup (150 g)

Red onion, thinly sliced1/4 cup (40 g)

Extra virgin olive oil (for dressing)1 tbsp (15 ml)

Red wine vinegar (for dressing)1 tbsp (15 ml)

Dijon mustard (for dressing)1 tsp (5 g)

Fresh basil leaves, torn1/4 cup

Salt and freshly ground black pepperto taste

Instructions

Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Blanch the haricots verts in boiling salted water for 3-4 minutes until crisp-tender. Immediately plunge into ice water to stop cooking, then drain well.

Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

Assemble the salad: In a large bowl, combine the cooked potatoes, blanched green beans, drained tuna (broken into chunks), quartered hard-boiled eggs, Kalamata olives, cherry tomatoes, and sliced red onion.

Drizzle the dressing over the salad and gently toss to combine. Garnish with torn fresh basil leaves. Serve immediately.