Tuna Salad Nicoise
Recipe: #9730
May 31, 2013
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Salads, Main Dish Salad, Fish/Seafood Salad, Snacks, Fish, Tuna, Vegetables, Spinach, French, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Baby Shower, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Picnic, Summer, Winter, Weeknight Meals, Hand Mix/Whisk, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Fat, No Eggs, Sugar Substitute, Make it from scratch, Salad Dressing, Spring more
"Tuna with crisp green beans,baby spinach, tomaotes and black olives, dressed with crisp oil and vinegar. (from Splenda)"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (203.9 g)
- Calories 187.7
- Total Fat - 12.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 8.8 mg
- Sodium - 334.6 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 3 g
- Sugars - 4.9 g
- Protein - 10.1 g
- Calcium - 77.6 mg
- Iron - 2.3 mg
- Vitamin C - 25.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a jar with a lid, shake together oil, vinegar, splenda, salt and pepper.
Step 2
In a saucepan of boiling salted water, cover and blanch green beans for 3 minutes or until tender crisp. Drain and chill in cold water; drain well.
Step 3
In a large bowl, toss together green beans, spinach, tomaotes, olives and half of the dressing; divide among plates. Arrange tuna equally over top, drizzle remaining dressing over tuna.
Tips & Variations
No special items needed.
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