Gluten-Free Zucchini Noodles Tuna Nicoise

2018-04-10
  • Yield : 2 servings
  • Cook Time : 15m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

    323
  • Fat

    19.8 grams
  • Saturated Fat

    4.2 grams
  • Cholesterol

    215 milligrams
  • Sodium

    288 milligrams
  • Carbohydrate

    14.3 grams
  • Fiber

    3.5 grams
  • Protein

    25.4 grams
  • Sugar

    5.6 grams

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons plain low-fat yogurt
  • 1 tablespoon white wine vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 3/4 teaspoon Dijon mustard
  • 1 small clove garlic
  • Kosher salt and freshly ground black pepper
  • 2 zucchinis, spiralized
  • One 5-ounce can tuna, such as Wild Planet
  • 1/2 pint grape tomatoes, halved
  • 10 green beans, trimmed, halved and boiled until just tender
  • 2 tablespoons chopped fresh herbs, such as parsley, mint and basil
  • 2 hard-cooked eggs, cut into wedges

Method

Step 1

Using a blender, combine the oil, yogurt, vinegar, lemon juice, mustard and garlic; season to taste with salt and pepper.

Step 2

Place the zucchini ribbons in a salad bowl. Add the tuna, tomatoes, green beans and herbs; toss together. To serve, divide the tuna mixture and eggs between 2 plates.

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