Have your eggs boiled and cooled, and your red potatoes cooked before you start this recipe.
Ingredients:
Dressing:
1/2 cup light bottled balsamic vinaigrette or Italian dressing
2 teaspoons Dijon-style mustard
Salad:
12 ounces green or yellow beans, trimmed
2 cans (6 1/2 ounces each) tuna canned in water (chunk light or albacore), drained
8 anchovy filets, drained (packed in oil) and pat them dry
1 pound tiny new potatoes, cleaned, pierced with fork and microwaved until tender
Half a red or yellow bell pepper, cut into thin (1/4-inch strips)
1 cup cherry or grape tomatoes (cut in half if large)
About 18 pitted black olives, drained well
1 tablespoon fresh flat-leaf parsley, finely chopped (optional)
2 teaspoons fresh tarragon leaves, finely chopped (optional)
Salt and freshly ground pepper to taste (optional)
3 large eggs (preferably a higher omega-3 brand), hard-cooked, peeled, and cut into quarters
Preparation:
1. Add vinaigrette to small bowl and whisk in mustard; set aside.
2. Add green beans to microwave-safe dish with 1/4 cup water. Cook on HIGH for about
3 minutes or until barely tender. Drain immediately and cover with cold ice water to stop the cooking process.
3. To assemble the salad, combine the beans, tuna, anchovies, potatoes, bell pepper, tomatoes, olives, fresh parsley and tarragon. Drizzle the dressing over the top and toss gently to cover all ingredients. Add salt and pepper to taste, if desired. Garnish serving bowl with hard-boiled eggs.
Yield: About 6 servings
Recipe by:
Medicine Net
