Ingredients
- 2 tablespoons red-wine vinegar
- 1 tablespoon chopped chervil
- 1 tablespoon chopped arugula
- 1 clove garlic, minced
- 1 tablespoon diced onion
- 4 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 cup cooked green and yellow beans
- 4 ounces fresh grilled tuna, flaked into large pieces
- 8 small potatoes, cooked, peeled and sliced
- 4 anchovies
- 6 tiny cherry tomatoes
- A few basil leaves
- 8 nicoise olives
- 2 hard-cooked eggs, peeled and halved
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Nutritional Information
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Nutritional analysis per serving (2 servings)
957 calories; 34 grams fat; 5 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 126 grams carbohydrates; 17 grams dietary fiber; 7 grams sugars; 37 grams protein; 214 milligrams cholesterol; 519 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- Combine the vinegar, chervil, arugula, garlic, onion and olive oil. Season with pepper.
- Using your hands, mix the beans, tuna and potatoes with the dressing, and mound the mixture on a serving dish. Decorate with the anchovies, tomatoes, basil, olives and hard-cooked egg
40 minutes
Dining and Cooking