{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Tuna and Egg Niçoise Lunch Salad",
 "description": "A composed lunch plate of water-packed tuna, boiled eggs, potatoes, green beans and tomato under a measured olive oil, lemon and Dijon dressing, about 355 mg of sodium a serving.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT35M",
 "recipeIngredient": [
  "3 small red potatoes (about 18 oz / 510 g), scrubbed and quartered",
  "8 oz (227 g) fresh green beans, trimmed",
  "3 large eggs (150 g)",
  "2 cans (5 oz each) no-salt-added light tuna in water, drained (about 8 oz / 227 g)",
  "3 medium tomatoes (369 g), cut in wedges",
  "4 cups (220 g) shredded Bibb lettuce",
  "½ cup (58 g) sliced radishes",
  "8 large canned ripe black olives (35 g), halved",
  "¼ cup (15 g) chopped fresh parsley",
  "3 tbsp (40.5 g) olive oil, for the dressing",
  "2 tbsp (30.5 g) lemon juice",
  "2 tsp (10 g) Dijon mustard",
  "½ tsp garlic powder (1.5 g)",
  "¼ tsp salt (1.5 g)",
  "¼ tsp black pepper",
  "Water, for boiling the potatoes, eggs and beans (unsalted, drained off)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Put the potatoes and eggs in a large pot and cover them with cold water by about an inch. Do not salt the water. Bring to a boil over high heat, then lower the heat to keep a steady boil."
  },
  {
   "@type": "HowToStep",
   "text": "Boil 13 minutes from the first full boil. Water boils at about 203 °F here, so this is a quarter longer than a sea-level cook would give it. Drop the green beans in for the last 3 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Test a potato with a fork; it should slide in easily. If it does not, boil 3 minutes more. Drain everything and run cold water over it for about 2 minutes, until you can hold an egg."
  },
  {
   "@type": "HowToStep",
   "text": "Peel the eggs under the cold water and cut each into quarters. The yolks should be set all the way through. Pat the beans dry."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk the olive oil, lemon juice, Dijon, garlic powder, salt and pepper in a small bowl for 30 seconds, until thick and glossy."
  },
  {
   "@type": "HowToStep",
   "text": "Toss the potatoes with about 2 tablespoons of the dressing while they are still slightly warm, so they take it up."
  },
  {
   "@type": "HowToStep",
   "text": "Spread the lettuce on a platter. Arrange rows on top: potatoes, beans, tomato wedges, radishes, big chunks of tuna, olives and egg quarters. Spoon the rest of the dressing over everything and scatter the parsley."
  },
  {
   "@type": "HowToStep",
   "text": "Serve right away, eating the vegetables first. Leftovers go into the refrigerator within 2 hours (1 hour above 90 °F); keep the dressing separate until serving."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "363 kcal",
  "proteinContent": "24.7 g",
  "carbohydrateContent": "31.8 g",
  "fatContent": "16.3 g",
  "saturatedFatContent": "3.1 g",
  "sugarContent": "7.4 g",
  "sodiumContent": "355 mg",
  "fiberContent": "6.1 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/nicoise-salad.jpg",
 "imageAlt": "Shredded Bibb lettuce on a platter with rows of red potatoes, green beans, tomato wedges, radishes, big chunks of tuna, halved black olives and egg quarters, dressing spooned over, chopped parsley scattered, on a platter",
 "url": "https://asharedpalate.com/nicoise-salad"
}