Prep Time::30 mins
Cook Time::15 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 45 mins
Servings::4
Ingredients
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½ pound new potatoes, quartered
⅓ pound fresh green beans – rinsed, trimmed and blanched
1 (5 ounce) can tuna
½ onion, thinly sliced
¼ cup pitted nicoise olives
¼ cup chopped fresh parsley
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
4 anchovy filets
1 tablespoon capers
Directions
Gather all ingredients.
ALLRECIPES / DIANA CHISTRUGA
Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
ALLRECIPES / DIANA CHISTRUGA
Combine potatoes, green beans, tuna, onion, parsley, olives, and parsley in a large bowl; refrigerate for 2 to 4 hours.
ALLRECIPES / DIANA CHISTRUGA
Toss greens with vinaigrette in a salad bowl; top with chilled potato mixture. Garnish with eggs, tomatoes, anchovies, and capers.
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Enjoy!
ALLRECIPES / DIANA CHISTRUGA