Tuna Noodle Niçoise
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Simple but splendid looking layered in a glass
bowl.
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1 9 oz
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package frozen french-style green
beans, unthawed
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8 oz
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broad egg noodles
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1/2 cup
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olive oil
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1/3 cup
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white wine vinegar or cider
vinegar
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1/4 cup
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plain low-fat yogurt
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2 Tbs
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Dijon mustard
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2 Tbs
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reduced-calorie mayonnaise
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1-1/2 Tbs
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capers, drained
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1 -1/2 tsp
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sugar
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1/2 tsp
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salt
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1/2 tsp
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black pepper
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1 6 oz
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can solid-pack white tuna in water,
drained and flaked
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2
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large ripe tomatoes, cored and thinly
sliced
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1/2 cup
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pitted black olives,
halved
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1
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Place the beans in a heatproof colander and lower
into a large kettle of boiling water. Cover and cook for 3 minutes. Raise the colander to allow the beans to
drain, then transfer to a small bowl.
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2
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Return the water in the kettle to a boil, add the
noodles, and cook according to package directions. Drain, rinse under hot water, and return to the kettle.
Cover and keep warm.
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3
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In a small bowl, whisk the oil with the vinegar,
yogurt, mustard, mayonnaise, 1 tablespoon of the capers, the sugar, salt, and pepper. Spoon 1/3 of the mixture
onto the noodles and toss well.
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4
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Place half the noodles in a 2-quart glass bowl, layer
half the tuna on top, then half each of the beans, tomatoes, and olives. Pour another third of the dressing
evenly over all. Repeat the layering once more and top with the remaining dressing. Sprinkle the remaining 1/2
tablespoon of capers over all.
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Servings: 4
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Recipe Type
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Casserole, Main Dish, One-dish meal, Pasta, Plan Ahead,
Seafood
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Recipe
Source
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Source: Reader's Digest One Dish Meals
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