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    Tuna Salad Nicoise

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    6 Servings
    Prep: 15 min.
    Total: 25 min.
    • 2 (5-ounce) cans Clover Valley™ chunk light tuna in water, drained well
    • 1 cup Birdseye™ frozen cut green beans, thawed and drained well
    • 3/4 cup Clover Valley™ canned sliced potatoes, drained
    • 1/2 cup Clover Valley™ pinto beans, rinsed and drained
    • 1/2 cup Clover Valley™ diced tomatoes, rinsed and drained well
    • 1/2 cup Clover Valley™ pitted black olives, drained well
    • 3 Clover Valley™ eggs, hard-boiled, peeled and cut in half
    1. On a serving platter, place tuna in center. Arrange green beans, potatoes, pinto beans, tomatoes, black olives, and eggs around tuna. Serve with vinaigrette dressing. (See below.)
    Dress it Up: To make a vinaigrette dressing: in a bowl or jar, combine 1/4 cup olive oil, 2 tablespoons white vinegar, 1/2 teaspoon yellow mustard, 1/4 teaspoon garlic powder, 1/4 teaspoon dried parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; whisk or shake until well blended.

    Better-for-You Tip: When it comes to summer salads, don’t forget that canned beans, tuna, veggies, and hard boiled eggs are always a welcome addition. They add fiber, protein, and as you can see, lots of color to any table. And by making our own homemade dressing, eyou get not only a fresh taste, but a dressing that is better-for-you!

    Nutrition based on 1/6th of platter & 1 tablespoon vinaigrette per serving:

    Calories 241, Calories from Fat 141.0, Total Fat 16.0g, Saturated Fat 3.1g, Trans Fat 0.0g, Cholesterol 107.0mg, Sodium 445mg, Total Carbohydrate 11g, Dietary Fiber 3.3g, Sugars 1.4g, Protein 13g

    What you'll need

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