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A New Take on Niçoise Salad

POPSUGAR / presented by / Weight Watchers

We've partnered with Weight Watchers to share lunch recipes that will keep your wellness plan on track. The brand new Weight Watchers Freestyle™ program now includes more than 200 foods that are zero SmartPoints®, from skinless chicken and turkey breast to eggs, fish, seafood, beans, tofu, nonfat plain yogurt, and so much more! Now you can count less and enjoy more.

The Niçoise salad (pronounced nee-suahz, for when the entire office asks what you're eating) is a classic. But even classics can be improved, as Cookbook author Alison Roman shows with her new take on tuna that's only 4 Points® per serving. Lentils, tuna, and eggs, all zero Points® foods, will keep your afternoon cravings at bay, while radishes and bright herbs make the dish almost as pretty as it is delicious. Here's how to do lunch right.

Spiced Lentils With Tuna, Radishes, and Herbs

Alison Roman, Celebrity Chef

Spiced Lentils With Tuna, Radishes, and Herbs

Ingredients

  1. 1 cup lentils, preferably beluga
    1/4 cup olive oil
    2 teaspoons coriander seed, crushed
    2 teaspoons fennel seed, crushed
    4 garlic cloves, thinly sliced
    Kosher salt
    Freshly ground pepper
    8 ounces canned water-packed tuna, drained
    4 radishes, quartered or sliced
    4 large soft- or hard-boiled eggs, halved
    1 bulb fennel, thinly sliced
    1/4-pound raw or steamed green beans
    1 cup dill, cilantro, and/or parsley, tender leaves and stems
    1 lemon, halved

Directions

  1. Cook lentils in a large pot of salted water until just cooked through, about 25 to 35 minutes. Drain and set aside.
  2. Meanwhile, heat olive oil in a small pot over the lowest heat along with coriander, fennel, and garlic. Let the oil and spices cook until the oil is fragrant and the garlic begins to brown, about 15 to 20 minutes.
  3. Toss lentils with the spiced oil (no need to strain — the texture and crunchy bits from the seeds and spices are the best part), season with salt and pepper and divide between bowls. Top each bowl with tuna, radishes, halved egg, fennel, and green beans.
  4. Scatter herbs over and squeeze lemon over before serving.
  5. A serving consists of: about 3/4-cup cooked lentils, 1 soft-boiled egg, 3/4-cup green beans, 1/4-cup radishes, 1/4-cup fennel

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