Mediterranean Tuna Salad with Olive Dressing

By LRay

Better Homes & Gardens, June 2014, page 148.

Nutrition Facts (Mediterranean Tuna Salad with Olive Dressing)Per serving: 328 kcal cal.,
15 g fat
(2 g sat. fat,
2 g polyunsaturated fat,
10 g monounsatured fat),
27 mg chol.,
626 mg sodium,
31 g carb.,
8 g fiber,
7 g sugar,
20 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 pound tiny new potatoes, halved if large
• 1 pound thin green beans, stem ends trimmed
• 1/2 cup pimiento-stuffed green olives
• 3 tablespoons olive oil
• 1 tablespoon spicy brown mustard
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1 12 ounce can solid white albacore tuna, drained and broken into chunks
• Lemon wedges, fresh parsley, and/or pimiento-stuffed green olives

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

Place potatoes in a 4-quart Dutch oven and add water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Add beans; return to boiling. Cover and simmer 5 minutes more or until potatoes and beans are just tender. Drain well.

Meanwhile, place 1/2 cup olives, oil, mustard, lemon juice, sugar, and pepper in a blender. Cover and blend until smooth.

To serve, place potato mixture and tuna on serving plates. Top with olive mixture. Garnish with lemon wedges, parsley, and additional olives, if desired.