Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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

328 calories; fat 15g; cholesterol 27mg; saturated fat 2g; carbohydrates 31g; mono fat 10g; poly fat 2g; insoluble fiber 8g; sugars 7g; protein 20g; vitamin a 815.8IU; vitamin c 46.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 5.8mg; vitamin b6 0.6mg; folate 48.9mcg; vitamin b12 0.7mcg; sodium 626mg; potassium 893mg; calcium 89mg; iron 2.9mg.