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Tuna Salad Nicoise with Lemon-Caper Vinaigrette.

  • 2 tbsp
  • 2 (6 oz) cans
    chunk light tuna in water
  • 4
  • 1 pint
    grape tomatoes
  • ½ lb
    green beans
  • 1 cup
    Kalamata olives, pitted
  • 1
  • 2 medium
    red potatoes
  • 1 head
    romaine lettuce
    black pepper
    Dijon mustard
    extra virgin olive oil
    parsley flakes
  • 1
    Wash and large dice potatoes. Place potatoes and eggs in a small saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook until potatoes can be easily pierced with a fork, 10-12 minutes. Drain and set aside to cool.
    2 medium red potatoes
    4 eggs
  • 2
    Fill a medium saucepan halfway with water, cover, and bring to a boil.
  • 3
    Wash green beans and trim ends. Once water is boiling, uncover saucepan and add beans. Cook until bright green, 2-3 minutes. Drain and rinse under cold water. Set aside.
    ½ lb green beans
  • 4
    In a small bowl, prepare dressing by whisking together lemon juice, olive oil, Dijon, parsley flakes, salt, and pepper. Stir in capers and set aside.
    juice of 1 lemon
    6 tbsp extra virgin olive oil
    1 tbsp Dijon mustard
    ½ tsp parsley flakes
    ¼ tsp salt
    ¼ tsp black pepper
    2 tbsp capers
  • 5
    Wash and dry lettuce. Halve lengthwise, then chop crosswise into 1 inch strips. Wash and halve tomatoes.
    1 head romaine lettuce
    1 pint grape tomatoes
  • 6
    Measure out olives.
    1 cup Kalamata olives, pitted
  • 7
    Drain and flake tuna.
    2 (6 oz) cans chunk light tuna in water
  • 8
    Peel and quarter eggs.
  • 9
    To serve, arrange lettuce, potato, tomatoes, eggs, tuna, and olives in long sections on a plate and drizzle with dressing. Enjoy!