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Dinner Recipes

Tuscan Tuna Niçoise

This lean, green protein-rich dish gets a boost of flavor thanks to zesty marinated artichokes.

Serving Size:


Active Time:

20 min.

Total Time:

40 min.


  • ½  lbs. new potatoes, quartered
  • 1 lb. asparagus and/or green beans, trimmed
  • 1 cup creamy Caesar dressing
  • 1 Tbs. chopped fresh thyme
  • 2 tsp. lemon zest
  • 12 oz. cooked tuna
  • 8 cups spring-mix lettuce
  • 2 cups grape tomatoes
  • 1 (12 oz.) jar marinated artichoke quarters, drained
  • ½ cup pitted black olives
  • 1 small red onion, sliced
  • ½ Tbs. Tuscan seasoning blend
  • 6 hard-boiled eggs, quartered


  1. In pot over high heat, bring to a boil potatoes and enough salted water to cover. Cook 10 min. or until fork-tender, adding asparagus and/or green beans during last 2 min. of cooking. Drain; rinse under cold water until cool.
  2. In bowl, combine ¾ cup dressing, thyme and lemon zest; set aside. Line platter with lettuce leaves. In separate bowl, toss next 6 ingredients, potato mixture and remaining ¼ cup dressing; arrange over lettuce. Top with eggs. Serve with remaining dressing.

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