Tuna Salad Niçoise with Lemon-tarragon Dressing

Enjoy a taste of Provence right at home with this classic French salad! DRESSING 7 Tbs. extravirgin olive oil 2 1/2 Tbs. tarragon white wine vinegar 1 heaping tsp. grated lemon zest, or more to taste 1 tsp. chopped fresh tarragon 1/8 tsp. ground nutmeg SALAD 3 medium new potatoes, cut into wedges 1 lb. green beans, cut into 1" pieces 3 cans (5 oz.

each) white tuna, drained 6 cups torn salad greens Salt, to taste Freshly ground pepper, to taste 3 hard-boiled eggs, chopped 2 cups seeded, quartered tomatoes 1 cup pitted Niçoise or Kalamata black olives, halved 1/3 cup capers, drained

Dressing: Whisk together olive oil, vinegar, zest, tarragon and nutmeg. Cover; let stand at room temperature.

Salad: Place potatoes in steamer basket over boiling water. Cover; steam potatoes 10-15 minutes until tender. Remove from heat; set aside.

Place green beans in steamer basket over boiling water. Cover; steam 8 minutes or until crisp-tender. Remove; plunge into ice water to keep bright green color. Drain again; pat dry with paper towel.

In separate bowls for each, toss potatoes, green beans, tuna and greens each with 1-2 Tbs. dressing. Season to taste with salt and pepper.

On large platter or 6 individual plates, spread greens evenly. Top with mound of tuna in middle. Surround with potatoes, green beans, eggs, tomatoes, and olives. Sprinkle capers over top. Serve with remaining dressing. Servings: 6. Cals.: 377. Protein: 20 g. Fat: 26 g. (4 g. saturated). Chol.: 117 mg. Carbs.: 16 g. Sodium: 756 mg. Fiber: 4 g. Sugar: 5 g. Kitchen time: 1 hour. Total time: 1 hour.