Niçoise salad with tuna
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 329, total fat 13 G., saturated fats 2 G., proteins 22 G., carbohydrates 30 G., fiber 6 G., cholesterol 32 mg, sodium 394 mg, sugar - G.
Calories 329, total fat 13 G., saturated fats 2 G., proteins 22 G., carbohydrates 30 G., fiber 6 G., cholesterol 32 mg, sodium 394 mg, sugar - G.
A variation of the famous French salade niçoise, this version consists of boiled potatoes, snap peas, olives, and tuna. It's served with a dressing of fresh tomatoes, mayonnaise, olive oil, and vinegar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g new red potatoes with skin, thoroughly washed and cut into quarters
- Coarse salt and freshly ground pepper
- 300 g young green peas, veins removed
- 1 cup cherry tomatoes or halved plum-shaped tomato
- 2 tbsp. l. olive oil
- 2 tablespoons light mayonnaise
- 1 tbsp red wine vinegar
- 1 head of lettuce, separated into leaves
- 280 g of canned meat tuna without liquid
- 1 yellow bell pepper, cut into strips
- 1 tbsp chopped olives
- 1/2 cup chopped fresh basilica
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Recipes with similar ingredients: red potatoes, potato, sugar snap peas, cherry tomatoes, plum tomatoes, mayonnaise, wine vinegar, lettuce, tuna, sweet pepper, olives, basil
Cooking the dish according to the recipe:
- Place the potatoes in a saucepan and cover with water by 2 inches (5 cm). Add a pinch of salt, cover, and bring to a boil. Reduce the heat and simmer until the potatoes begin to soften, about 5 minutes. Add the snap peas and continue to simmer until the peas are tender, about 3 minutes more. Drain the vegetables in a colander and rinse under cold water; transfer to a large bowl.
- Prepare the dressing for the Niçoise salad: Mix tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon of water in a blender and blend until smooth.
- Post lettuce leaves Place the potatoes in 4 serving bowls and drizzle with a little dressing. Add the tuna, bell pepper, olives, basil, and remaining dressing to the potatoes and peas and toss. Season with salt and pepper to taste and arrange on the lettuce leaves.
The Niçoise salad is ready, bon appétit.
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