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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 8 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Bring a pot of salted water to a boil over medium-high heat. Add green beans and cook for just 2 minutes. Transfer to a bowl of ice water using a slotted spoon. | 2. Transfer potato cubes to the same pot; simmer over medium heat until tender, but not soft, 5 to 8 minutes. Remove potatoes with a slotted spoon and drain on a paper towel-lined plate. Slide out paper towel and drizzle warm potatoes with about 1 tablespoon olive oil. | 3. Drain green beans. Cut into 1/2-inch to 3/4-inch pieces. | 4. Place the potatoes in a 1-quart canning jar; even out the layer. Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs, and anchovy fillet, evening out layers as you go. Top with chopped parsley. Leave about 1/2 inch space at the top. Close with lid and refrigerate while you make the dressing. | 5. Place mustard and anchovies in a mixing bowl. Add vinegar, lemon juice, shallots, tarragon, and avocado, olive oil, black pepper, and cayenne pepper. Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes. If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice. | 6. Pour about 1/4 cup dressing into salad jar, or more to taste. Toss with a fork. Or you can shake the jar and transfer dressed salad to a bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salad				-	-	-	-
tender green bean	4	ounces		100.8667	0.0	22.44	0.5667
yukon gold potato	1		peeled cut	100.8667	0.0	22.44	0.5667
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
oil tuna	3	ounces	drained packed	100.8667	0.0	22.44	0.5667
cherry tomato half	1/2	cup		100.8667	0.0	22.44	0.5667
nicoise olive	1/2	cup	pitted	100.8667	0.0	22.44	0.5667
egg	1		hard-boiled chopped	71.5	0.36	6.28	4.755
anchovy fillet	1			100.8667	0.0	22.44	0.5667
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
avocado french vinaigrette				100.8667	0.0	22.44	0.5667
dijon mustard	1	tablespoon		100.8667	0.0	22.44	0.5667
anchovy fillet	3			100.8667	0.0	22.44	0.5667
white wine vinegar	3	tablespoons		100.8667	0.0	22.44	0.5667
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
shallot	2	teaspoons	minced	4.8	1.12	0.1667	0.0067
tarragon	1	teaspoon	minced	1.77	0.3013	0.1366	0.0434
avocado	1/4	cup	ripe	60.0	3.1988	0.75	5.4975
olive oil	1/3	cup		119.34	0.0	0.0	13.5
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194

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