This easy, lunchbox-friendly tuna salad is inspired by the Niçoise salads of the French Riviera. For more protein, feel free to add a sliced, hardboiled egg.
1 pound mini potatoes (we used the grape-sized ones)
8 ounces green beans, trimmed
1 pint cherry tomatoes, halved
2 (5-ounce) cans tuna (preferably light tuna packed in oil)
¼ cup pitted, chopped olives
1 (15-ounce) can white beans, drained and rinsed
1 tablespoon olive oil
1/4 teaspoon salt
¼ teaspoon pepper
An Oldways recipe, courtesy of Kelly Toups
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