Salade Provençale with Tuna and Radishes

Name: Salade Provençale with Tuna and Radishes
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 12 oz. baby red potatoes; 1/4 c. water; 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; c. pitted, chopped Kalamata olives; 2 can good-quality tuna in olive oil; 1 head butter lettuce

Published: Apr 26, 2013

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Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

375

With tuna, fresh vegetables, and olives, this summery salad packed with protein and vitamins is hearty enough to serve as an entrée.

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Ingredients

12 oz. baby red potatoes
1/4 cup water
tsp. salt
4 oz. green beans
1/4 cup 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 cup fresh basil leaves
1 bunch radishes
cup pitted, chopped Kalamata olives
2 can good-quality tuna in olive oil
1 head butter lettuce

Directions

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