Nicoise-Style Tuna Salad With White Beans & Olives26 Reviews
“For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 4 servings
- Place green beans, 1/3 cup water and a large pinch of salt in a medium skillet. Cover, turn heat on high, and bring water to boil. Once beans start to steam, set timer and cook until tender-crisp, about 5 minutes. (Because the beans cook in such a small amount of water, make sure not to let the skillet run dry.) Immediately dump them onto a lipped cookie sheet lined with paper towels to cool.
- Mix tuna, white beans, olives and onion in a medium bowl. Whisk together oregano, oil, lemon juice and zest in a medium bowl, then pour over the salad and gently stir to combine.
- Adjust seasonings to taste. Arrange a portion of green beans, tuna-bean salad and eggs on each of 4 plates.
Amount Per Serving (4 total)
- 548 cal
- 30.3 g
- 33.4 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"Fresh and lemon-y, the zest makes this salad sing. I tweaked the recipe a bit, (real kalamata olives, citrus-infused olive oil, more seasonings.) As I was taking it to a buffet for a large crowd, I ..." See morebulked up the bowl by adding some green peas, roma tomatoes and a can of artichoke hearts. A scant cup of leftovers made a nice lunch the following day. A great addition to my salad repertoire."
"Great recipe. Tastes just like the nicoise salad from a restaurant that I love. I used kalamata olives instead, and left out the eggs and green beans. Served over mixed greens instead -- was super ..." See moreeasy. Also, after an initial tasting, added a little more oregano and lemon zest."
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