Tuna Nicoise Was | 13 POINTS Now | 3 POINTS Servings | 4 Preparation Time | 20 min Cooking Time | 7 min Level of Difficulty | Easy light meals | This classic salad seems harmless, but the truth is it's often drowning in fat. Lighten your niçoise up by creating your own dressing using broth, vinegar, mustard and just a touch of oil. Ingredients: 4 small uncooked new potatoes, red, quartered 1/2 pound green snap beans, trimmed 1/3 cup reduced-sodium chicken broth 2 Tbsp red wine vinegar 2 tsp Dijon mustard 2 tsp olive oil 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 4 leaf Boston lettuce 6 oz canned chunk white tuna in water, drained and flaked 2 Tbsp capers, drained 8 items olive(s), sliced in half (use nicoise if available)

Directions: Place potatoes in a large saucepan and pour enough water over them to cover by 2 inches. Set pan over high heat and bring water to a boil. Reduce heat to medium and simmer 6 minutes. Add green beans and cook until potatoes are fork-tender and green beans are crisp-tender, about 1 to 2 minutes more; drain and transfer vegetables to a large bowl. Meanwhile, in a small bowl, whisk together broth, vinegar, mustard and oil. Season to taste with salt and pepper. Add half of dressing to potatoes and green beans; toss to coat. Place 1 lettuce leaf on each of 4 plates. Top each with 1/4 of potato-green bean mixture, then top with 1 1/2 ounces of tuna, 1/2 tablespoon of capers and 4 olive halves. Drizzle each with 1/4 of remaining dressing. Chef Tips: We renovated Tuna Salad Niçoise by: Using fat-free chicken broth to replace oil in the dressing. Substituting white tuna in water for light tuna in oil.