Recipe Of the Week by Megan Miller RD, LD

Tuna Salad Niçoise

Ingredients:

1 pound small red potatoes

3/4 pound green beans, trimmed

Salt to taste

2 (6-ounce) cans tuna packed in water, drained

1 cup Walden Farms® balsamic vinaigrette

½ cup pitted Kalamata or Niçoise olives, sliced

1 cup cherry tomatoes, halved

2 teaspoons capers, drained

1 (4-ounce) package mixed baby greens

4 hard-boiled eggs, sliced

1/4 cup parsley, chopped (optional)

Directions:

Place potatoes in a medium pot with enough cold water to cover. Bring to a boil then turn down heat and simmer until tender. Drain potatoes and cool slightly, then cut in quarters.

Meanwhile, cook green beans in boiling salted water until crisp-tender, then rinse under cold running water.

Put tuna, 1/2 cup of the vinaigrette, olives, tomatoes and capers into a large bowl and toss gently. Place greens on plates, then arrange 1/8^th (1 oz.) cup potatoes, 1/8^th (1 oz.) cup eggs and 1/8^th cup (1 oz.) green beans on plates. Top with 1/8^th cup (1 oz.) the dressed tuna mixture, then drizzle with remaining vinaigrette to taste. Garnish with parsley and serve.

Other Ideas: Use any protein desired in place of the tuna- pork tenderloin, salmon, and steamed tofu are great!

Reminder: Never weigh your food, always use measuring cups to control your portion size. Meals should always be 4 oz. ( ½ cup) or less.