5 INGREDIENTS OR LESS
Niçoise-Inspired Tuna Salad 1–3
P r e p 1 0 m i n
C o o k 1 0 m i n
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Ser ves 4
Our pared-down take on the French salad uses olives, fresh lemon zest and juice, and tomatoes. We love to serve it piled onto sweet Bibb lettuce leaves.
1 large lemon, zested and juiced 2 cups cooked finely chopped potatoes, at room temperature 1 large tomato, finely chopped 16 medium Niçoise olives, pitted ½ tsp salt ¼ tsp black pepper 1 (5-oz) can chunk light tuna (packed in water), drained and flaked
256
Easy Ever yday Cooking
In a large bowl, combine the lemon zest and juice. Add the potatoes, tomato, olives, salt, and pepper and toss until mixed well. Gently stir in the tuna. Per serving (about 1 cup) 138 Cal, 2 g Total Fat, 0 g Sat Fat, 514 mg Sod, 22 g Total Carb, 2 g Sugar, 4 g Fib, 11 g Prot.