Fresh and Easy Tuna Nicoise Salad
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Fresh and Easy Tuna Nicoise Salad
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The perfect combination of flavorful ingredients this classic tuna Nicoise salad is perfect for a simple and quick lunch or dinner.
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Ingredients
For the Vinaigrette:
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon minced fresh garlic
- ¼ teaspoon salt
- Dash of pepperFor the Salads:
- 12 ounces baby new potatoes or other similar small white or yellow potatoes, halved or quartered
- ¼ teaspoon garlic powder
- ½ teaspoon salt divided
- 2 tablespoons olive oil divided
- 12 ounces fresh green beans trimmed
- 6 cups salad greens such as Boston lettuce, chopped Romaine, or baby arugula
- 1 cup Cherry or grape tomatoes halved
- 4 hard-boiled eggs sliced
- 20 whole pitted olives
- 1 2 ounce can flat anchovy fillets, drained and cut into small pieces (optional)
- 2 4.5 ounce cans tuna fish, packed in olive oil; drained and flaked
- ¼ cup chopped fresh parsley
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Instructions
Prepare the Vinaigrette:
- Place all of the ingredients in a jar, seal with a lid, and shake until completely combined. Set aside.Roast the Vegetables:
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with cooking spray and set aside.
- Place potatoes in a large zip top plastic bag. Add 1 tablespoon of olive oil, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Toss gently to coat all of the potatoes evenly with the oil and seasonings.
- Spread potatoes onto prepared baking sheet (save the plastic bag so that you can use it again with the green beans). Roast the potatoes in the oven for 15 minutes, stirring once.
- While the potatoes are in the oven, place the green beans in the large zip top plastic bag. Add 1 tablespoon of olive oil to the bag, along with ¼ teaspoon salt. Toss gently to coat the green beans in the oil and salt.
- After the potatoes have been roasting for 15 minutes, remove the baking sheet from the oven. Spread the green beans onto the baking sheet with the potatoes in a single layer.
- Return the baking sheet to the oven and roast potatoes and green beans for about 10-15 more minutes (stirring halfway through), or until vegetables are tender. Keep an eye on the potatoes, because very small potatoes will be done in about 20 total minutes, while larger potatoes will need closer to 30 minutes. They should be crispy on the outside and soft on the inside.
- Set vegetables aside to cool slightly while you assemble the rest of the salad ingredients.Assemble the Salads:
- Divide lettuce greens evenly among serving bowls.
- Top each bowl of lettuce with tomatoes, hard-boiled eggs, olives, anchovies, tuna, roasted potatoes and green beans. Drizzle with vinaigrette and garnish with fresh parsley.
Notes
- Cooking Just for Two? Cut the ingredients in half and only prepare two salads.
Nutrition Information
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Serving
1salad with 2 tablespoons of dressing
Calories
574.7kcal
(29%)
Carbohydrates
24.2g
(8%)
Protein
26g
(52%)
Fat
42.3g
(65%)
Saturated Fat
7.2g
(36%)
Cholesterol
224.8mg
(75%)
Sodium
1159.6mg
(48%)
Fiber
6.3g
(25%)
Sugar
5.3g
(11%)
Nutrition Facts
Serving: 4salads
Amount Per Serving
Calories 5747 kcal
% Daily Value*
| Serving | 1salad with 2 tablespoons of dressing | |
| Calories | 574.7kcal | 29% |
| Carbohydrates | 24.2g | 8% |
| Protein | 26g | 52% |
| Fat | 42.3g | 65% |
| Saturated Fat | 7.2g | 36% |
| Cholesterol | 224.8mg | 75% |
| Sodium | 1159.6mg | 48% |
| Fiber | 6.3g | 25% |
| Sugar | 5.3g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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