Herby Potato, Green Bean, and Tuna Salad

Herby Potato, Green Bean, and Tuna Salad Recipe
Photo: Grant Cornett; Styling: Angharad Bailey
Herby Potato, Green Bean, and Tuna Salad is chock full of lunchtime goodness. You can also add a hard-boiled egg on top for an extra protein boost.


Serves 2 (serving size: 1 1/2 cups)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 348
Fat 24 g
Satfat 3.6 g
Monofat 16 g
Polyfat 2.6 g
Protein 12.4 g
Carbohydrate 25.1 g
Fiber 4.6 g
Cholesterol 15 mg
Iron 2.4 mg
Sodium 604 mg
Calcium 69 mg


6 ounces baby potatoes
6 ounces haricots verts or green beans
1/4 cup fresh lemon juice
2 1/2 tablespoons minced fresh flat-leaf parsley
1 tablespoon thyme leaves
2 tablespoons minced shallots
2 tablespoons unsalted chicken stock
1 1/2 teaspoons minced fresh rosemary
4 teaspoons olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 niçoise olives, pitted and chopped
1 (4.5-ounce) jar sustainable albacore tuna in oil (such as Wild Planet), drained and chunked


1. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 7 minutes or until almost tender. Add beans; cook 3 minutes or until tender. Drain and rinse with cold water. Drain and place in a medium bowl.

2. Combine juice and next 10 ingredients (through olives), stirring with a whisk. Drizzle half of dressing over potato mixture; toss to coat. Top with tuna. Reserve remaining dressing to drizzle on greens before serving.


She'd rather be at a sidewalk table at the new French bistro, but a looming deadline has the die-hard foodie eating at her desk. With this deconstructed salade niçoise, a girl can daydream.

Make Our Recipe: Herby Potato, Green Bean, and Tuna Salad

Then add…

2 cups gourmet salad greens

1/2 cup grape tomatoes

2 multigrain, seeded flatbread crackers (such as Back to Nature)

1 hard-cooked large egg, quartered

2 tablespoons dark chocolate–covered espresso beans

Serves 2

Each lunch contains 493 calories, 30.4g fat (6.2g sat fat), 17.9g protein, 42g carbs, 7.6g fiber, and 696mg sodium.

Christine Burns Rudalevige,

Cooking Light

September 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note