Weight Watchers Recipes
Momentum Tuna Salad
Ingredients:
- 4 small uncooked new potatoes, red, quartered
- 1/2 pound(s) green snap beans, trimmed
- 1/3 cup(s) reduced-sodium chicken broth
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 tsp olive oil
- 1 tbsp minced fresh thyme leaves
- 2 tbsp minced fresh basil leaves
- 2 tsp minced fresh oregano leaves
- 1/8 tsp Kosher salt, or to taste
- 1/8 tsp black pepper, or to taste
- 8 leaves Boston lettuce
- 2 hard boiled egg whites peeled and either halved or quartered, with the YELLOW REMOVED
- 1 medium sized ripe tomato, cored and cut into eighths
- 1 small red onion, sliced thin
- 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 in enough water to cover them 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 all vegetables to a large bowl.
Meanwhile, in a small bowl, whisk together broth, thyme, basil, oregano, vinegar, mustard and oil; season to taste with salt and pepper. Add half of dressing to potatoes and green beans; toss to coat.
Place 2 lettuce leaves on each of 4 plates. Top each with 1/4 of potato-green bean mixture, 1 1/2 ounces of tuna, 1/2 tablespoon of capers, 1/2 an egg, 1/4 of the red onion, 1/4 of the tomato and 4 olive halves. Drizzle each with 1/4 of remaining dressing. Recipe makes 4 servings.
Serving size is 1/4 of the whole recipe
- 4 small uncooked new potatoes, red, quartered
- 1/2 pound(s) green snap beans, trimmed
- 1/3 cup(s) reduced-sodium chicken broth
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 tsp olive oil
- 1 tbsp minced fresh thyme leaves
- 2 tbsp minced fresh basil leaves
- 2 tsp minced fresh oregano leaves
- 1/8 tsp Kosher salt, or to taste
- 1/8 tsp black pepper, or to taste
- 8 leaves Boston lettuce
- 2 hard boiled egg whites peeled and either halved or quartered, with the YELLOW REMOVED
- 1 medium sized ripe tomato, cored and cut into eighths
- 1 small red onion, sliced thin
- 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 in enough water to cover them 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 all vegetables to a large bowl.
Meanwhile, in a small bowl, whisk together broth, thyme, basil, oregano, vinegar, mustard and oil; season to taste with salt and pepper. Add half of dressing to potatoes and green beans; toss to coat.
Place 2 lettuce leaves on each of 4 plates. Top each with 1/4 of potato-green bean mixture, 1 1/2 ounces of tuna, 1/2 tablespoon of capers, 1/2 an egg, 1/4 of the red onion, 1/4 of the tomato and 4 olive halves. Drizzle each with 1/4 of remaining dressing. Recipe makes 4 servings.
Serving size is 1/4 of the whole recipe
4 Points Per Serving