Herby Potato, Green Bean, and Tuna Salad

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 348
  • Fat: 24g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 16g
  • Polyunsaturated fat: 2.6g
  • Protein: 12.4g
  • Carbohydrate: 25.1g
  • Fiber: 4.6g
  • Cholesterol: 15mg
  • Iron: 2.4mg
  • Sodium: 604mg
  • Calcium: 69mg

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. 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. 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.
  3. THE FOODIE BENTO
  4. 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.
  5. Make Our Recipe: Herby Potato, Green Bean, and Tuna Salad
  6. Then add…
  7. 2 cups gourmet salad greens
  8. 1/2 cup grape tomatoes
  9. 2 multigrain, seeded flatbread crackers (such as Back to Nature)
  10. 1 hard-cooked large egg, quartered
  11. 2 tablespoons dark chocolate–covered espresso beans
  12. Serves 2
  13. Each lunch contains 493 calories, 30.4g fat (6.2g sat fat), 17.9g protein, 42g carbs, 7.6g fiber, and 696mg sodium.
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