Ingredients
Scale
- 1 (5 ounce) can tuna in olive oil, drained
- 2 hard-boiled eggs, quartered
- 1 cup cooked green beans, trimmed
- 1 cup cooked small new potatoes, halved
- 1/2 cup Kalamata olives, pitted
- 2 medium tomatoes, cut into wedges
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Arrange lettuce leaves on a large platter or in a shallow bowl.
- Artfully arrange the tuna, hard-boiled eggs, green beans, potatoes, olives, tomatoes, and red onion over the lettuce.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the dressing.
- Drizzle the dressing generously over the salad.
- Garnish with fresh chopped parsley before serving.
Notes
- For best flavor, use good quality tuna packed in olive oil.
- You can blanch the green beans and boil the potatoes ahead of time to save on prep.
- Feel free to add other vegetables like bell peppers or cucumbers.
- Adjust the amount of dressing to your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: French
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 250mg