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.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 323
- Total Fat
- 19.8 grams
- Saturated Fat
- 4.2 grams
- Cholesterol
- 215 milligrams
- Sodium
- 288 milligrams
- Carbohydrates
- 14.3 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 25.4 grams
- Sugar
- 5.6 grams
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 323
- Total Fat
- 19.8 grams
- Saturated Fat
- 4.2 grams
- Cholesterol
- 215 milligrams
- Sodium
- 288 milligrams
- Carbohydrates
- 14.3 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 25.4 grams
- Sugar
- 5.6 grams
Ingredients
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
Directions
Special equipment:
a spiral slicer- Using a blender, combine the oil, yogurt, vinegar, lemon juice, mustard and garlic; season to taste with salt and pepper.
- 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.
