Tuna, potato, and green bean salad nicoise
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Diced red potatoes -- skins |
| Intact | ||
| ⅓ | cup | Greek olives -- pitted |
| 3 | tablespoons | Olive oil |
| 1½ | tablespoon | Apple cider vinegar |
| 1 | teaspoon | Herbal salt substitute |
| ¼ | teaspoon | Ground pepper |
| 1 | Head lettuce | |
| 4 | ounces | Water-packed tuna -- |
| Drained | ||
| 1 | cup | Diagonally cut green beans |
| 1 | cup | Red bell pepper -- sliced |
Directions
1. In a large pot steam potatoes until tender. Place olives, olive oil, cider vinegar, salt substitute, and pepper in a blender and puree. Pour over potatoes and let marinate 40 minutes.
2. Wash and dry lettuce and arrange on a platter. Toss tuna, beans, and bell pepper with potatoes and marinade, then spoon over lettuce. Serve at room temperature.
Recipe By : the California Culinary Academy From: Date: 05/28 File