Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This uses components of the classic salade niçoise--tuna, olives, and green beans.

Recipe by Cooking Light June 2000


Credit: Becky Luigart-Stayner

Recipe Summary

4 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Steam beans, covered, 7 minutes.

  • Sprinkle 1/8 teaspoon salt over tuna. Heat a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add tuna; cook 3 minutes on each side or until medium-rare or desired degree of doneness. Break tuna into chunks.

  • Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

  • Combine 1/8 teaspoon salt, lemon juice, oil, anchovy paste, pepper, and garlic in a large bowl; stir well with a whisk. Add beans, tuna, couscous, tomato, olives, onion, and parsley; toss gently. Top each serving with an egg wedge.

Nutrition Facts

310 calories; calories from fat 28%; fat 9.7g; saturated fat 1.8g; mono fat 4.7g; poly fat 1.7g; protein 21.6g; carbohydrates 35.4g; fiber 3.6g; cholesterol 75mg; iron 2.8mg; sodium 552mg; calcium 46mg.