Tuna Salad Niçoise Recipe

6 servings, ready in

In jar with lid, shake together oil, vinegar, SPLENDA® Granulated, salt and pepper.

In saucepan of boiling salted water, cover and blanch green beans for 3 minutes or until tender crisp. Drain and chill in cold water; drain well.

In large bowl, toss together green beans, watercress, tomatoes, olives and half of the dressing; divide among plates. Arrange tuna over top; drizzle with remaining dressing.


  • 1/4 cup (60 mL) extra-virgin olive oil
  • 2 tbsp (30 mL) wine vinegar
  • 2 tsp (10 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1/4 tsp (1 mL) each salt and pepper
  • 10 oz (300 g) green beans, trimmed
  • 8 cups (2 L) trimmed watercress or baby spinach
  • 3 tomatoes, each cut into 8 wedges
  • 1/2 cup (125 mL) pitted black olives
  • 2 cans (each 170 g) solid white tuna, drained and separated into chunks

Nutrition information

per serving
Total Fat 12.00g
Saturated Fat 2.00g
Sodium 538.00mg
Total Carbohydrates 7.0g
Fibre 3.00g
Sugars 3.00g
Protein 13.00g

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