Tuna Niçoise Salad with Roasted Green Beans and Potatoes

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Ingredients

  • 8 ounces small potatoes, such as Red Bliss or fingerling (about 9), halved
  • 8 ounces green beans, trimmed
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, rinsed
  • 1 tablespoon chopped parsley
  • 1 large head oak leaf lettuce (about 12 loosely packed cups)
  • 1 (6-ounce) can tuna in olive oil, drained
  • 1/4 cup olives, such as oil-cured or kalamata, pitted and halved
  • 1 cup halved grape tomatoes (about 7 ounces)
  • Cooking spray
  • 4 large eggs

Preparation

Cook Time:
Prep Time:

  1. 1. Preheat oven to 400°. On a large rimmed baking sheet, toss potatoes and beans with 2 teaspoons olive oil; season with half of the salt and pepper. Roast 15 to 20 minutes or until beans are browned and tender. Transfer beans to a plate, toss potatoes again, and continue roasting 10 minutes or until tender. Add potatoes to plate with beans.
  2. 2. In a small bowl, whisk together lemon juice, remaining 2 tablespoons olive oil, capers, parsley, and remaining salt and pepper. Divide lettuce among 4 plates; top each with 1/4 of the tuna, olives, tomatoes, potatoes, and beans.
  3. 3. Spray a large nonstick skillet with cooking spray. Crack two eggs into skillet. Cook until whites are cooked and yolks are just set (about 2 minutes). Repeat with remaining eggs. To serve, drizzle each salad with dressing and place one egg on top.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Caroline Wright,
October 2011