Healthy Pfizer Recipes

Tuna Nicoise with Shallot Vinaigrette
by Jean Matthews, San Diego, CA

Ingredients
4 small new potatoes, cut in half

1/2 pound green beans

1 shallot, minced

1 ounce red wine vinegar

Juice of one-half lemon

1 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

Salt and pepper to taste

6-ounce can albacore tuna in water, drained and flaked

1 head romaine lettuce, chopped

Yields
3 Servings

Instructions
In a saucepan, bring 2 cups of water to a boil and cook the potatoes; just before it’s done add the green beans. Cook for another 4 minutes or until the potatoes and green beans are tender. Place in a bowl of ice water and drain.

In a small bowl, add shallot and red wine vinegar and marinate for 10 minutes. Whisk in lemon juice, Worcestershire sauce, Dijon mustard, extra-virgin olive oil, salt and pepper. Place romaine lettuce, tuna, potatoes, and green beans in a large platter or bowl. Just before serving, pour in the vinaigrette, and gently toss. Season with salt and pepper and serve.