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.

Yield:

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

Ingredients

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

Preparation

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.

THE FOODIE BENTO

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
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