This bistro-style Tuna Salad Nicoise for Two is one of the more elegant ways to split a can of tuna and a hard-cooked egg!
What You Need
Original recipe yields 2 servings
1 can (5 oz.) white tuna in water, drained, flaked
3 cups loosely packed baby spinach leaves
1 hard-cooked egg, cut into wedges
1/2 cup cut fresh green beans, cooked, cooled
2 thin red onion slices, separated into rings
1/2 lb. small red potato es (about 2), cooked, cooled and cut into wedges
1 cup halved cherry tomatoes
1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
Add To Shopping List
Let's Make It
Spoon tuna onto 2 spinach-covered plates; surround with eggs, beans, onions, potatoes and tomatoes.
Sprinkle with cheese.
Top with dressing just before serving.
Sprinkle with freshly ground black pepper.
Prepare using frozen green beans.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.