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Salad Ni Çoise

You can make this salad a day ahead if you like, and take it to your Labor Day picnic. And don’t forget that tuna has omega-3 fatty acids, which research indicates may help prevent some cancers.

12 Romaine lettuce leaves, washed and dried
2 cans (6 ½ ounces) chunk light tuna in water, drained, or 1-pound fresh tuna, grilled and flaked
¾ pound new potatoes, cooked and halved
1 bag (9 to 10 ounces) or fresh string beans, cooked until crisp-tender
1 tablespoon capers, rinsed and dried
2 hard-boiled egg whites, quartered
1 medium ripe tomato, cut in 8 wedges
¼ cup Niçoise olives
4 very thin slices small red onion
¼ cup red wine vinegar
1 garlic clove, finely minced
2 tablespoons plus 1 teaspoon extra virgin olive oil
Salt and freshly ground black pepper, to taste


  1. Tear lettuce leaves in large pieces and arrange them to cover a serving platter. Mound tuna in the center of the platter. Arrange potatoes in a ring around the tuna. Arrange the beans around the potatoes. Sprinkle capers over the potatoes. Place hard-boiled egg whites and tomatoes alternately around the potatoes. Sprinkle olives and red onion rings on top.
  1. In a small bowl, combine vinegar and garlic. Whisk in oil. Season to taste with salt and pepper. Pour dressing over salad, making sure to moisten fish well. If you’re making the salad in advance, don’t put the dressing on until just before serving.

Nutritional information

Makes four servings.

Calories: 313
Fat: 10 grams
Saturated fat: 1 grams
Carbohydrate: 26 grams
Protein: 31 grams
Fiber: 5 grams
Sodium: 617 milligrams

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