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Ingredients
2 tablespoons red-wine vinegar
1 tablespoon chopped chervil
1 tablespoon chopped arugula
1 clove garlic, minced
1 tablespoon diced onion
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 cup cooked green and yellow beans
4 ounces fresh grilled tuna, flaked into large pieces
8 small potatoes, cooked, peeled and sliced
4 anchovies
6 tiny cherry tomatoes
A few basil leaves
8 nicoise olives
2 hard-cooked eggs, peeled and halved
Nutritional analysis per serving (2 servings)
128 grams carbs; 183 milligrams cholesterol; 962 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 35 grams fat; 17 grams fiber; 239 milligrams sodium; 39 grams protein; 9 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.
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Preparation
- Step 1
Combine the vinegar, chervil, arugula, garlic, onion and olive oil. Season with pepper.
- Step 2
Using your hands, mix the beans, tuna and potatoes with the dressing, and mound the mixture on a serving dish. Decorate with the anchovies, tomatoes, basil, olives and hard-cooked egg
Private Notes
Comments
I made this for Mother's Day lunch, and it was a huge hit. Light enough for a warm Spring day yet filling.
Made it as described in the recipe. It was a hit with the whole family, including a finicky 13 yo. Grilled tuna steaks 2.5 minutes per side and they were perfect for flaking into the salad. Mashed anchovies into the dressing and added to the top as well. Delicious
Made it as described in the recipe. It was a hit with the whole family, including a finicky 13 yo. Grilled tuna steaks 2.5 minutes per side and they were perfect for flaking into the salad. Mashed anchovies into the dressing and added to the top as well. Delicious
I made this for Mother's Day lunch, and it was a huge hit. Light enough for a warm Spring day yet filling.