I used to love tuna nicoise salads, and this is a wonderful alternative. If you prepare the mock tuna, potatoes and dressing on a Sunday and store in glass or tupperware, you can bring this to work for lunches.
What You’ll Need:
For the potatoes (makes 3 servings, store in fridge):
- 2 cups fingerling potatoes
- 2 tbsp grapeseed oil
- 2 tbsp dried rosemary
- 1 tsp garlic powder
- A few dashes of salt and pepper
For the salad (makes 1 serving):
- 3 cups fresh spinach, rinsed
- 1 serving of my Light Mock “Tuna” (made with lovely garbanzo beans- I actually used the entire recipe for this salad)
- 1 serving of my Red Wine & Dijon Vinaigrette salad dressing
- 1/2 ripe tomato
- 5 kalamata olives
Start with the potatoes. Pre-heat your oven to 400 degrees F. Rinse and slice fingerling potatoes into halves. Put them in your casserole dish, top with 2 tbsp grape seed oil and toss to spread oil evenly. Sprinkle rosemary, garlic powder and a few dashes of salt and pepper on top and bake for 40 minutes. Make sure to pull them out of the oven and toss them every 10 minutes to avoid the potatoes burning to the bottom of your dish.
After 40 minutes in the oven, let them sit out for 30- 60 minutes to cool. While the potatoes are cooling down, prepare the mock tuna and salad dressing.
For the salad:
In a bowl, toss 3 cups rinsed spinach with 2 tbsp red wine & dijon vinaigrette dressing. Top with garbanzo bean mock tuna, 1/2 sliced tomato and 5 kalamata olives. Sprinkle a dash of dill on top for presentation.