1 1/4 pounds small round red potatoes, cut into 1-inch pieces
1/2 pound green beans, trimmed and cut into 2-inch pieces
1 (9-ounce) can solid white tuna in water, undrained
1/3 cup niçoise or kalamata olives, pitted and chopped
1/4 cup reduced-calorie olive oil vinaigrette (such as Ken's Steak House)
1/2 teaspoon salt
1/2 teaspoon pepper
How to Make It
Place potato in a medium saucepan; cover with water. Bring to a boil; reduce heat, and simmer 10 minutes. Add beans, adding more water to cover, if necessary. Simmer 5 minutes or until vegetables are tender. Drain and rinse under cold water; let cool slightly. Set aside.
Drain tuna, reserving liquid. Flake tuna into bite-size pieces. Combine reserved liquid, olives, vinaigrette, salt, and pepper in a bowl. Add tuna, potato, and beans; toss gently. Chill.
Oxmoor House Healthy Eating Collection
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