Directions:
- Boil the potatoes.
- Set aside to cool, then quarter them.
- Boil eggs.
- Set aside to cool, then quarter.
- Blanch beans, drain then cool.
- Prepare dressing:
- Whisk the mustard and vinegar until smooth. Add the olive oil in a slow steady stream, whisking steadily until it thickens and emusifies (I stop adding oil as soon as it thickens, as I like my dressing on the sour side). Add sugar, salt, and pepper. Mix to blend. Incorporate chopped parsley.
- Gently toss the salad ingredients to mix. Pour almost all of the dressing over, toss to blend. Arrange the eggs around the outside of the dish, the tuna in the center, and drizzle the remaining dressing over the tuna and eggs, making sure to moisten each yolk. Top with additional chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1003.78 Kcal (4203 kJ) | ||
| Calories from fat | 438.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.69g | 75% | |
|---|---|---|---|
| Cholesterol | 315.84mg | 105% | |
| Sodium | 1355.73mg | 56% | |
| Potassium | 3302.85mg | 70% | |
| Total Carbs | 94.96g | 32% | |
| Sugars | 18.15g | 73% | |
| Dietary Fiber | 18.41g | 74% | |
| Protein | 51.98g | 104% | |
| Vitamin C | 93.7mg | 156% | |
| Iron | 8.9mg | 50% | |
| Calcium | 233mg | 23% | |
| Amount Per 100 g | |||
| Calories | 92.51 Kcal (387 kJ) | ||
| Calories from fat | 40.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 75% | |
|---|---|---|---|
| Cholesterol | 29.11mg | 105% | |
| Sodium | 124.95mg | 56% | |
| Potassium | 304.4mg | 70% | |
| Total Carbs | 8.75g | 32% | |
| Sugars | 1.67g | 73% | |
| Dietary Fiber | 1.7g | 74% | |
| Protein | 4.79g | 104% | |
| Vitamin C | 8.6mg | 156% | |
| Iron | 0.8mg | 50% | |
| Calcium | 21.5mg | 23% | |
* 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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