Recipe courtesy of Silvana Nardone

Gluten-Free Zucchini Noodles Tuna Nicoise

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

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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

Nutrition Info

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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.