Directions:
- Make dressing: Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
- Make salad: Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
- Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
- Gently flake tuna and toss with 1 tablespoon dressing.
- Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 726.46 Kcal (3042 kJ) | ||
| Calories from fat | 580.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.55g | 99% | |
|---|---|---|---|
| Cholesterol | 264.46mg | 88% | |
| Sodium | 302.53mg | 13% | |
| Potassium | 557.84mg | 12% | |
| Total Carbs | 15.99g | 5% | |
| Sugars | 6.87g | 27% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 24.07g | 48% | |
| Vitamin C | 36.3mg | 60% | |
| Iron | 2.3mg | 13% | |
| Calcium | 121.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 215.52 Kcal (902 kJ) | ||
| Calories from fat | 172.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.15g | 99% | |
|---|---|---|---|
| Cholesterol | 78.46mg | 88% | |
| Sodium | 89.75mg | 13% | |
| Potassium | 165.5mg | 12% | |
| Total Carbs | 4.74g | 5% | |
| Sugars | 2.04g | 27% | |
| Dietary Fiber | 1.42g | 19% | |
| Protein | 7.14g | 48% | |
| Vitamin C | 10.8mg | 60% | |
| Iron | 0.7mg | 13% | |
| Calcium | 35.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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