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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil potatoes in salted water to cover until tender, about 20 minutes. | 2. Remove with slotted spoon and let cool. | 3. Add beans to same water and boil until crisp-tender, about 7 minutes. | 4. Drain and cool under cold running water. | 5. Arrange potatoes, beans, olives, eggs, and tomato on large platter. | 6. Spoon tuna into center. | 7. Whisk vinegar, mustard, 1/8 t. salt, and pepper to taste in small bowl until blended. | 8. Gradually pour in oil, whisking until emulsified. | 9. Whisk in parsley, then drizzle vinaigrette over salad. | 10. Top with anochovies, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	12	ounces	scrubbed quartered	302.6	0.0	67.32	1.7
salt	1	teaspoon		-	-	-	-
green bean	1		trimmed	31.0	6.97	1.83	0.22
nicoise olive	1/2	cup		302.6	0.0	67.32	1.7
egg	3	halved	hard-cooked	-	-	-	-
tomato	1		cored cut	41.86	9.282	2.184	0.364
tuna	1	can	drained flaked	574.7376	28.9213	49.2984	28.4603
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
salt	1/8	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
dijon mustard	2	teaspoons		302.6	0.0	67.32	1.7
olive oil	1/2	cup		954.72	0.0	0.0	108.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
anchovy fillet	3			302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.