Salade Provencale with Tuna and Radishes Recipe

Name: Salade Provencale with Tuna and Radishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. baby red potatoes; 1/4 c. water; .⅓ tsp. salt; 4 oz. green beans; 1/4 c. extra-virgin olive oil; 3 tbsp. red wine vinegar; 2 tbsp. Dijon mustard; 1/4 tsp. salt; 1/4 tsp. Pepper; 1 small shallot; 1/4 c. fresh basil leaves; 1 bunch radishes; 13 c. pitted, chopped Kalamata olives; 2 can good-quality tuna in olive oil; 1 head butter lettuce

Servings: persons

12 oz. baby red potatoes
1/4 c. water
.⅓ tsp. salt
4 oz. green beans
1/4 c. extra-virgin olive oil
3 tbsp. red wine vinegar
2 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. Pepper
1 small shallot
1/4 c. fresh basil leaves
1 bunch radishes
13 c. pitted, chopped Kalamata olives
2 can good-quality tuna in olive oil
1 head butter lettuce

1
In shallow 2-quart microwave-safe baking dish, combine potatoes, water, and 1/8 teaspoon salt.
2
Cover with vented plastic wrap; microwave on high 5 minutes.
3
Uncover; add green beans.
4
Cover; microwave on high 5 minutes or until potatoes are tender.
5
Drain; cool completely.
6
Meanwhile, in large bowl, whisk oil, vinegar, mustard, pepper, and 1/4 teaspoon salt.
7
Stir in shallot and basil.
8
To bowl, add potatoes, green beans, radishes, olives, and tuna; gently toss to combine.
9
Can be made ahead and refrigerated in airtight container overnight.
10
To serve, divide lettuce among 4 plates.
11
Top with potato mixture.

2015

kcal

Calories

215

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 oz. baby red potatoes, 1/4 c. water, .⅓ tsp. salt, 4 oz. green beans, and more.

Yes, Salade Provencale with Tuna and Radishes falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salade Provencale with Tuna and Radishes

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