Nioise Salad with Fresh Tuna
Elevate your salad game with this fresh and vibrant Niçoise Salad featuring perfectly seared tuna steaks. This elegant yet approachable recipe combines tender new potatoes, crisp green beans, juicy cherry tomatoes, briny Kalamata olives, and creamy hard-boiled eggs, all served on a bed of mixed greens. The star of the dish is the fresh tuna, quickly seared to perfection for a melt-in-your-mouth experience. A zesty homemade vinaigrette made with white wine, Dijon mustard, and fresh lemon juice ties everything together with a burst of Mediterranean flavor. Perfect for light lunches, elegant dinners, or healthy entertaining, this Niçoise Salad is a feast for both the palate and the eyes.
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Recipe Information
Ingredients
- 2 pieces (about 6 oz each) Fresh tuna steak
- 5 tablespoons Extra virgin olive oil
- 2 tablespoons Dry white wine
- 1 tablespoon Lemon juice
- 2 teaspoons Dijon mustard
- 1 clove, minced Garlic
- 1 teaspoon (divided) Salt
- 0.5 teaspoon (divided) Black pepper
- 1 pound, small, halved New potatoes
- 0.5 pound, trimmed Green beans
- 1 cup, halved Cherry tomatoes
- 0.5 cup, pitted Kalamata olives
- 4 cups Mixed greens
- 2 large, hard-boiled and quartered Eggs
- 2 tablespoons, chopped Fresh parsley
Instructions
1. Start by boiling the potatoes: Bring a pot of salted water to a boil, add the halved new potatoes, and cook for 10–12 minutes or until tender. Drain and set aside to cool slightly.
2. In the same pot, blanch the green beans by boiling them for 2–3 minutes, then transferring them to a bowl of ice water to stop the cooking process. Drain and set aside.
3. Pat the tuna steaks dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the tuna steaks for 1–2 minutes per side for medium-rare, or cook to your desired doneness. Remove from the heat and let rest while you prepare the rest of the salad.
5. Whisk together the remaining 4 tablespoons olive oil, white wine, lemon juice, Dijon mustard, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl to make the vinaigrette.
6. In a large serving bowl or platter, arrange the mixed greens as your base. Top with the cooked potatoes, blanched green beans, cherry tomatoes, Kalamata olives, and quartered eggs.
7. Slice the seared tuna into thin strips and place them on top of the salad. Drizzle the vinaigrette evenly over the entire dish.
8. Garnish with fresh parsley and serve immediately. Enjoy your Niçoise Salad with Fresh Tuna!
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 7.9 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2449 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
