A sprinkling of curry powder adds a unique layer of flavor to this classic Niçoise-style dish.
This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 177 | |
---|---|---|
Total Fat | 4.5 g | |
Saturated Fat | 0.8 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.8 g | |
Monounsaturated Fat | 2.4 g | |
Cholesterol | 19 mg | |
Sodium | 425 mg | |
Total Carbohydrate | 23 g | |
Dietary Fiber | 3 g | |
Sugars | 4 g | |
Protein | 12 g |
Dietary Exchanges
1 starch, 2 vegetable, 1 1/2 lean meat
Ingredients
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1 1/2 - 2 pounds potatoes, peeled (if desired) and cut into 1/2-inch cubes; approx. 4-5 cup -
1/2 cup bottled, reduced-calorie ranch salad dressing -
1-2 teaspoons curry powder (to taste) -
2 6-ounce cans tuna (packed in water), drained -
1 cup green onions (chopped) -
1/2 cup pitted olives (black or green), chopped -
4 - 6 cups washed and drained mixed salad greens -
6 plum tomatoes, quartered lengthwise -
4 hard boiled egg whites, quartered lengthwise
Directions
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Over high heat, bring a large pot of water to boil. Add cubed potatoes; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes and set aside or refrigerate. -
In a large bowl, mix together ranch dressing and curry powder to taste. Stir in tuna, green onions and olives. Gently stir in potatoes. -
To serve, arrange greens on a platter (or on individual dishes), top with potato mixture, then garnish with tomatoes and eggs.