Name: Tuna and Egg Niçoise Lunch Salad
Total time: 35 min
Yield: 4 servings
Ingredients: 3 small red potatoes (about 18 oz / 510 g), scrubbed and quartered; 8 oz (227 g) fresh green beans, trimmed; 3 large eggs (150 g); 2 cans (5 oz each) no-salt-added light tuna in water, drained (about 8 oz / 227 g); 3 medium tomatoes (369 g), cut in wedges; 4 cups (220 g) shredded Bibb lettuce; ½ cup (58 g) sliced radishes; 8 large canned ripe black olives (35 g), halved; ¼ cup (15 g) chopped fresh parsley; 3 tbsp (40.5 g) olive oil, for the dressing; 2 tbsp (30.5 g) lemon juice; 2 tsp (10 g) Dijon mustard; ½ tsp garlic powder (1.5 g); ¼ tsp salt (1.5 g); ¼ tsp black pepper; Water, for boiling the potatoes, eggs and beans (unsalted, drained off)

Ingredients

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3 small red potatoes (about 18 oz / 510 g), scrubbed and quartered
8 oz fresh green beans, trimmed
3 large eggs
2 cans (5 oz each) no-salt-added light tuna in water, drained (about 8 oz / 227 g)
3 medium tomatoes, cut in wedges
4 cups shredded Bibb lettuce
½ cup sliced radishes
8 large canned ripe black olives, halved
¼ cup chopped fresh parsley
3 tbsp olive oil, for the dressing
2 tbsp lemon juice
2 tsp Dijon mustard
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
Water, for boiling the potatoes, eggs and beans (unsalted, drained off)

Method

Nutrition

Estimated

Per plate (a quarter of the salad) · serving size 1 of 4

Calories363

Total fat	16.3 g
Saturated fat	3.1 g
Sodium	355 mg
Total carbohydrate	31.8 g
Dietary fiber	6.1 g
Total sugars	7.4 g
Protein	24.7 g

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