Recipe by USA WEEKEND columnist Pam Anderson
"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."
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green beans, trimmed and snapped in half
1 (12 ounce) can
solid white albacore tuna, drained
1 (16 ounce) can
Great Northern beans, drained and rinsed
1 (2.25 ounce) can
sliced black olives, drained
red onion, thinly sliced
extra-virgin olive oil
finely grated lemon zest
Salt and ground black pepper, to taste
large hard-cooked eggs, peeled and quartered
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 bulked 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.
Too many canned items that go un-cooked that left a weird taste. It had a nice combination of flavors from the other ingredients, but it's just not a winner in our book.
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 easy. Also, after an initial tasting, added a little more oregano and lemon zest.
It was ok. I did not like green beans in this salad. To my taste they were overhelming.
Solid salad. I didn't use green beans, but served it over salad greens and cut up red and yellow peppers, halved grape tomatoes, and threw in some capers and anchovies. Pretty and VERY filling.
This is a good recipe, since I love salade nicoise. I would suggest one improvement: marinate the cooked green beans in some of the salad dressing for a few hours before making the salad. Then they will taste like part of the salad rather than cold beans added to it.
Instead of tuna, I used leftover grilled salmon, leftover steamed green beans and I added a couple leftover baby red potatoes, quartered. Also perked up the dressing a bit with more lemon, garlic and a little dijon mustard. YUM!!!
Excellent salad! Easy to put together, healthy and perfect for lunch or a light supper. What more do you want? Great served with fresh green beans from the garden. Another winner from Pam Anderson!
* Percent Daily Values are based on a 2,000 calorie diet.
Nicoise-Style Tuna Salad With White Beans & Olives
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 273
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