Salade NiçOise

Ingredients

• 8 ounces new potatoes, boiled, cut in thin slices
• 8 ounces haricots verts, steamed and cut in thirds
• 1 6 1/2-ounce can tuna packed in water, drained, rinsed and finely chopped
• 24 cherry tomatoes (red and yellow if possible), cut in halves or thirds
• 12 oil-cured olives, pitted and coarsely chopped
• 3 tablespoons deeply flavored extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 2 anchovies, minced
• 1 tablespoon capers, rinsed and drained
• Salt and freshly ground black pepper to taste
• 3 hard-cooked egg whites, chopped
• 1 hard-cooked egg yolk, crumbled

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    250 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 14 grams protein; 64 milligrams cholesterol; 356 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a serving bowl, combine potatoes, haricots verts, tuna, tomatoes and olives.
2. In a small bowl, whisk together the oil, vinegars and mustard. Stir in anchovies and capers and season with salt and pepper. Gently mix with salad ingredients and sprinkle chopped eggs on top. Serve.

• Can be made with fresh grilled tuna.