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LSBD33
Summer niçoise with baby potatoes and tuna
Salad niçoise with green beans, tuna, radish, cucumber and cherry tomatoes. Fresh and perfect on warm days.
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Ingredients
Directions
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Bring 2 large pans of water to the boil. Meanwhile, wash the potatoes and cut them in half lengthwise.
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When the water is boiling, add the unpeeled potatoes with salt, if necessary, to 1 pan and cook for 14 minutes until done. Drain and allow to cool slightly.
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Cook the eggs in the other pan for 8 minutes. Add the green beans after 3 minutes.
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Drain and rinse under cold running water. Peel the eggs and cut into pieces.
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Clean the radish and cut into quarters. Wash the tomatoes and halve them.
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Wash the unpeeled cucumber and scrape in ribbons lengthwise with a peeler. Let the capers drain and collect 1 tbsp of water.
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Drain the tuna. Mix the yogurt with the mayonnaise, tuna and caper juices. Season with pepper and salt.
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Divide the potatoes, lettuce, radish, tomato, cucumber, green beans and egg tarts over a flat dish.
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Divide the capers over it and serve the dressing.
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Nutrition
645Calories
Sodium40% DV960mg
Fat37% DV24g
Protein74% DV37g
Carbs21% DV63g
Fiber60% DV15g
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