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.

Recipe courtesy of Silvana Nardone

Save Recipe Print

Gluten-Free Zucchini Noodles Tuna Nicoise

Total:: 15 min
Active:: 15 min

Yield:: 2 servings

Level:: Easy

Nutrition Info

Healthy

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.

My Private Notes

Name: Gluten-Free Zucchini Noodles Tuna Nicoise
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 servings
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