Gluten-Free Zucchini Noodles Tuna Nicoise

Because it's one of our favorite healthy convenience foods, we've taken canned tuna -- high in protein and Omega-3s -- beyond the classic mayo-laced sandwich in this French-inspired salad that goes to the next level.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings
  • Nutrition Info
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2 tablespoons olive oil

2 tablespoons plain low-fat yogurt 

1 tablespoon white wine vinegar  

1 1/2 teaspoons fresh lemon juice

3/4 teaspoon Dijon mustard

1 small clove garlic 

Kosher salt and freshly ground black pepper 

2 zucchinis, spiralized

One 5-ounce can tuna, such as Wild Planet

1/2 pint grape tomatoes, halved 

10 green beans, trimmed, halved and boiled until just tender

2 tablespoons chopped fresh herbs, such as parsley, mint and basil 

2 hard-cooked eggs, cut into wedges


Special equipment:
a spiral slicer
  1. Using a blender, combine the oil, yogurt, vinegar, lemon juice, mustard and garlic; season to taste with salt and pepper.
  2. Place the zucchini ribbons in a salad bowl. Add the tuna, tomatoes, green beans and herbs; toss together. To serve, divide the tuna mixture and eggs between 2 plates.