Salad Nicoise Sandwich
This tuna sandwich recipe combines the bold flavors of southern France to create a low-calorie entree that can be prepared in less than 30 minutes.
Ingredients
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4 oz. fresh green beans, trimmed and cut into 1-inch pieces (about 1 cup)
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1 12-oz. can chunk white or light tuna (water pack), drained and flaked
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1 cup halved cherry tomatoes
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1/3 cup chopped pitted nioise or Kalamata olives
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1/4 cup finely chopped sweet onion
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2 Tbsp. chopped fresh mint
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1 Tbsp. lemon juice
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2 tsp. olive oil
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3 cups packaged mixed salad greens
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3 Greek pita flat breads
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6 short wooden skewers
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Cherry tomatoes, pitted nioise or Kalamata olives, fresh mint leaves
Directions
1.
In medium covered saucepan cook green beans in boiling water about 4 minutes, until crisp-tender. Drain; rinse under cold water; drain again.
2.
Place beans in large bowl. Stir in tuna, the 1 cup cherry tomatoes, the 1/3 cup olives, onion, and 2 tablespoons mint. Add lemon juice, oil, and 1/8 teaspoon pepper; toss to combine. Stir in salad mix.
3.
To serve, cut pits in half crosswise. Cut each half horizontally. Fill pits with about 1/2 cup tuna mixture. On each wooden skewer, thread a whole cherry tomato, whole olive, and mint leaf; spear filled pits. Makes 6 servings.
Nutrition information
Calories 210, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 527 mg, Carbohydrate 23 g, Fiber 3 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 6%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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