Ingredients
✓ 6 oz fresh tuna
✓ 1 lb baby potatoes, boiled
✓ 8 oz crisp green beans, blanched
✓ 1 cup ripe cherry tomatoes, halved
✓ 4 hard-boiled eggs, peeled and sliced or quartered
✓ 1/2 cup Kalamata olives, pitted
✓ 1 small red onion, thinly sliced
✓ 4 cups fresh lettuce or mixed greens
✓ 1 teaspoon Dijon mustard
✓ 1/4 cup extra virgin olive oil
✓ 2 tablespoons red wine vinegar
✓ Salt and black pepper to taste
✓ 2 tablespoons fresh herbs (parsley or basil), chopped
Instructions
✓ Rinse canned tuna thoroughly under cold water.
✓ Drain and pat dry with paper towels; mix with Dijon mustard.
✓ Boil baby potatoes until tender, then drain and cool slightly.
✓ Blanch green beans in boiling salted water for 2-3 minutes.
✓ Whisk together olive oil and red wine vinegar as dressing.
✓ Combine lettuce or greens, tuna, potatoes, green beans, tomatoes, eggs, olives, and onion in a large bowl.
✓ Drizzle with dressing just before serving.
✓ Garnish with chopped fresh herbs.
Notes
Ensure all vegetables are well-cooked; adjust dressing to taste.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer/Main Course
- Cuisine: French
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15