Advertisement
Ingredients
8 ounces new potatoes, boiled, cut in thin slices
8 ounces haricots verts, steamed and cut in thirds
1 6 ½-ounce can tuna packed in water, drained, rinsed and finely chopped
24 cherry tomatoes (red and yellow if possible), cut in halves or thirds
12 oil-cured olives, pitted and coarsely chopped
3 tablespoons deeply flavored extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
2 anchovies, minced
1 tablespoon capers, rinsed and drained
Salt and freshly ground black pepper to taste
3 hard-cooked egg whites, chopped
1 hard-cooked egg yolk, crumbled
Nutritional analysis per serving (4 servings)
20 grams carbs; 56 milligrams cholesterol; 257 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 4 grams fiber; 732 milligrams sodium; 16 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a serving bowl, combine potatoes, haricots verts, tuna, tomatoes and olives.
- Step 2
In a small bowl, whisk together the oil, vinegars and mustard. Stir in anchovies and capers and season with salt and pepper. Gently mix with salad ingredients and sprinkle chopped eggs on top. Serve.
Can be made with fresh grilled tuna.
Private Notes
Comments
Just lovely. The proportions are about right, and the dressing enhances without overpowering. I confess I made a few tweaks, though. I had no balsamic vinegar, and I used only half the amount of wine vinegar, and still found it acidic enough. I used anchovy paste instead of whole anchovies (1/2 teaspoon of paste per anchovy); tuna in oil rather than water; and a little minced garlic. Don't omit freshly ground black pepper. Simple and delicious.