• 3cans (5-oz) solid white albacore tuna
  • 6hard boiled eggs
  • 1 1/4lbsmall young red potatoes
  • 2medium heads romaine lettuce
  • 1ptgrape tomatoes
  • 1/2lbfresh green beans
  • 1small red onion, thinly sliced
  • 1/4cupsmall pitted black olives
  • 1/4cupred wine vinegar
  • 1/4cupextra virgin olive oil
  • 1Tbspfresh thyme, or 1 teaspoon dried thyme
  • 1 1/2TbspDijon mustard
  • 1/4tspblack pepper, or more to taste
  1. Prep: hard boil 6 large eggs, cut the grape tomatoes into halves, trim the green beans, mince the thyme if using fresh, and drain the canned tuna.
  2. In a jar (any container with a tight lid), place the olive oil, red wine vinegar, thyme and mustard. Cover and shake until well blended. Add the pepper.
  3. Place potatoes in a large pot and cover with 2 inches of water. Bring to a boil. Once boiling, lower the heat to a simmer. Cook for 10 to 12 minutes, until the potatoes are fork tender. Drain with a strainer. While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes. Place them in a bowl with the thinly sliced onion and dress them with ¼ cup of the dressing.
  4. While the potatoes are cooking, fill a medium sized pot halfway with water. Bring to a boil, add the green beans, lower the heat to a simmer and cook until tender but still firm to the bite (3-5 minutes). Drain and rinse with cold water.
  5. Cut the hard cooked eggs into quarters.
  6. Tear the lettuce and divide into 6 different bowls or plates. Arrange the potatoes, hard-cooked eggs, green beans, tomatoes, onions, and tuna on top. Drizzle with the remaining dressing and top with olives.
  7. Serve immediately, slightly warm or at room temperature.
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