Mediterranean Tuna Salad with Olive Dressing
Go ahead, make extra olive dressing to spoon over grilled pork or chicken. Store extra dressing in an airtight container for up to a week.
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Mediterranean Tuna Salad with Olive Dressing
Directions
- Place potatoes in a 4-quart Dutch oven and add water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Add beans; return to boiling. Cover and simmer 5 minutes more or until potatoes and beans are just tender. Drain well.
- Meanwhile, place 1/2 cup olives, oil, mustard, lemon juice, sugar, and pepper in a blender. Cover and blend until smooth.
- To serve, place potato mixture and tuna on serving plates. Top with olive mixture. Garnish with lemon wedges, parsley, and additional olives, if desired.
Nutrition Facts (Mediterranean Tuna Salad with Olive Dressing)
- Per serving:
- 328 kcal ,
- 15 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 10 g monounsaturated fat ),
- 27 mg chol. ,
- 626 mg sodium ,
- 31 g carb. ,
- 8 g fiber ,
- 7 g sugar ,
- 20 g pro.
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Reviews (1)
Anita Chirco
1649 Days Ago
I used grilled tuna steaks instead of the canned tuna. Served it over a bed of spring mix drizzled with EVOO and lemon juice. I suggest using the really thin green beans (haricots verts) you can buy in good grocery stores in the produce section in a steam-in bag. Also, really teeny potatoes are super, if you can find them. I also used Greek green olives instead of regular green olives with pimentos. Wonderful!