Tuna Salad Niçoise
Besides the bikini, this delightful and healthy tuna salad is one of the French Riviera's best-known and most admired (and copied) exports.
  • 2 red bell peppers, cut lengthwise into flat panels
  • 1 pound small red-skinned potatoes, cut into thin wedges
  • 1/4 pound green beans, halved crosswise
  • 2 scallions, coarsely chopped
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups small cherry tomatoes, preferably a mixture of red and yellow
  • 1 can (6-1/8 ounces) water-packed albacore tuna, drained and flaked
  • 20 Niçoise olives, pitted, or 12 Calamata olives, pitted and quartered

1. Preheat broiler with rack 6 inches from the heat. Place pepper pieces, skin-side up, on broiler pan and broil 10 minutes or until skin is charred. When cool enough to handle, peel and cut into thick strips.

2. Meanwhile, place potatoes in large saucepan; add water to cover and bring to a boil over high heat. Reduce heat to medium and simmer 7 to 8 minutes, or until fork-tender. With slotted spoon, transfer potatoes to colander and rinse briefly under cold running water. Add green beans to boiling water and cook 2 minutes or until crisp-tender; drain and rinse under cold running water.

3. In food processor, combine scallions, vinegar, oil, mustard, salt, and black pepper and puree.

4. In salad bowl, combine cherry tomatoes, tuna, olives, peppers, potatoes, and green beans. Add dressing and toss to combine. Serve at room temperature.

Nutritional Information
Per serving: 328 calories, 15.6g total fat, 2.3g saturated fat, 10.9g monounsaturated fat, 2.1g polyunsaturated fat, 5.4g dietary fiber, 15g protein, 34g carbohydrate, 18mg cholesterol, 747mg sodium.
Good source of: beta-carotene, fiber, lycopene, potassium, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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