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.
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
How to Make It
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.
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
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 chocolatecovered espresso beans
Each lunch contains 493 calories, 4g fat (2g sat fat), 9g protein, 42g carbs, 6g fiber, and 696mg sodium.