Recipes for the Web

Barrington Software Incorporated

tuna salad niçoise

Prep Time | 20 min

Cook Time | 7 min

Level of Difficulty | Easy

Was | 13 POINTS

Now | 3 POINTS

light meals | This classic salad seems harmless, but the truth is it's often drowning in fat. Lighten

your niçoise up by creating your own dressing using broth, vinegar, mustard and just a touch of oil.

Ingredients

4 small new potato(es), red, quartered

1/2 lb(s) green snap beans, trimmed

1/3 cup(s) reduced-sodium, 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(s) Boston lettuce

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

2 tbsp capers, drained

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

Instructions

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.

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.

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.

Chef Tips

We renovated Tuna Salad Niçoise by:

Using fat-free chicken broth to replace oil in the dressing.

Substituting white tuna in water for light tuna in oil.

POINTS

Serves | 4

POINTS per serving | 3

From Weight Watchers