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Tuna Nicoise Topping

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Submitted by tbutlertx

YIELD

4 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

4 4
LARGE LARGE POTATOES
idaho, baked
1 15
TABLESPOON ML OLIVE OIL
1 15
TABLESPOON ML RED WINE VINEGAR
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML THYME
dried *
8 231.2
OUNCES ML/G GREEN BEANS
trimmed, cut into 1inch pieces
1 1
LARGE LARGE TOMATOES
diced
½ 118
CUP ML CUCUMBERS
peeled and seeded
½ 118
CUP ML SWEET RED BELL PEPPERS
diced
6 173.4
OUNCES ML/G TUNA, CANNED
white, water-packed, drained
1 1
EACH EACH EGGS
hard-boiled, diced
2 2
EACH EACH ANCHOVY FILLETS
finely chopped, optional *

Directions

  1. In large bowl, whisk oil, vinegar, mustard, salt, pepper and Stir in green beans, tomato, cucumber, bell pepper and tuna; toss to coat thoroughly with dressing.
  2. Cut baked potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon tuna mixture over each potato, dividing evenly.
  3. Garnish with egg and anchovies.
* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 454g (16.0 oz)
Amount per Serving
Calories 356 12% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 427mg 18%
Total Carbohydrate 22g 22%
Dietary Fiber 7g 29%
Sugars g
Protein 30g
Vitamin A 25% Vitamin C 94%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, High Fiber
 

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