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Tuna Niçoise Salad with Roasted Green Beans and Potatoes

  • 4servings
  • 365calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, B6, B9, H, C
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces small potatoes, such as Red Bliss or fingerling (about 9), halved

  2. 8 ounces green beans, trimmed

  3. 2 tablespoons plus 2 teaspoons olive oil, divided

  4. 1/4 teaspoon salt, divided

  5. 1/4 teaspoon pepper, divided

  6. 2 tablespoons fresh lemon juice

  7. 1 tablespoon capers, rinsed

  8. 1 tablespoon chopped parsley

  9. 1 large head oak leaf lettuce (about 12 loosely packed cups)

  10. 1 (6-ounce) can tuna in olive oil, drained

  11. 1/4 cup olives, such as oil-cured or kalamata, pitted and halved

  12. 1 cup halved grape tomatoes (about 7 ounces)

  13. Cooking spray

  14. 4 large eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°. On a large rimmed baking sheet, toss potatoes and beans with 2 teaspoons olive oil; season with half of the salt and pepper. Roast 15 to 20 minutes or until beans are browned and tender. Transfer beans to a plate, toss potatoes again, and continue roasting 10 minutes or until tender. Add potatoes to plate with beans.

  2. In a small bowl, whisk together lemon juice, remaining 2 tablespoons olive oil, capers, parsley, and remaining salt and pepper. Divide lettuce among 4 plates; top each with 1/4 of the tuna, olives, tomatoes, potatoes, and beans.

  3. Spray a large nonstick skillet with cooking spray. Crack two eggs into skillet. Cook until whites are cooked and yolks are just set (about 2 minutes). Repeat with remaining eggs. To serve, drizzle each salad with dressing and place one egg on top.

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