Simple Salad Nicoise
Contemporary versions of this southern French classic often use fresh grilled tuna. But for the most flavor—and authenticity—canned tuna, packed in olive oil, is the way to go.
Prep time: 15 minutes
Ingredients:
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 cans (6 ounces each) tuna in olive oil, lightly drained and flaked
2 hard-cooked eggs
1 medium tomato, quartered lengthwise
6 ounces green beans, cooked until tender crisp
1/4 small red onion, thinly sliced
6 oil-cured black olives, cut into slivers
4 anchovies (optional)
salt and pepper
Instructions
In a large bowl, whisk together olive oil, vinegar, and mustard. Arrange tuna, eggs,
tomato, green beans, and onion on 2 plates. Drizzle with dressing; top with olives and anchovies. Add salt and pepper to taste.
Servings: 2
Nutrition Per Serving:
Carbohydrates:13.4 grams
Net Atkins Carbohydrates:9.5 grams
Fiber:3.9 grams
Protein:58.2 grams
Fat:43.1 grams
Calories:685
