Salad Niçoise
Seared tuna steak over greens with potatoes, beans, eggs, olives and capers
Servings: 2 people
Calories: 557kcal
Ingredients
- 4-6 cups mixed greens or Romaine
- 200 g fresh tuna steak about half pound
- salt and pepper
- 1 tsp olive oil
- 8 mini potatoes or regular potatoes cut into bite size chunks
- 2 handfuls green beans
- 2 hard boiled eggs
- 12 cherry tomatoes
- 12 niçoise or kalamata olives
- 2 tsp capers
Dressing
- 3 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 Tbsp fresh chopped tarragon or ½ tsp dried
- 2 Tbsp thinly sliced red onion marinate in dressing or add fresh to salad
- salt and pepper
Instructions
- Combine dressing ingredients and shake well in a container. Chill. Onions can be added at this time or added later to salad without marinating.
- Place eggs in pan and cover with cold water. Bring to a boil. Remove from heat and let sit covered for 13-17 minutes depending on desired yolk consistency. 13 minutes will give slightly softer yolks and 17 will be fully cooked. Drain and cool in ice water.
- Scrub potatoes and rinse beans. Cut potatoes if necessary into bike sized chunks. Cut beans in half and remove stems. Boil potatoes until just fork tender, adding beans for last 2 minutes. Drain well. Add about 2 Tbsp of dressing and toss. Refrigerate for at least 1 hour.
- Rinse, drain and dry greens well. Arrange on 2 large plates.
- Prepare other salad ingredients. Remove pits from olives and cut in half if desired or leave whole. Cut cherry tomatoes in half. Peel and quarter boiled eggs.
- Pat tuna dry and season both sides with salt and pepper. Sear in a hot pan with 1 tsp olive oil. Depending on desired cook, anywhere from 1 minute per side for rare to 4-5 minutes per side if cooking through. For well done, reduce heat after searing to prevent drying out. Rare or medium rare is highly recommended for this salad. Allow tuna to rest while plating salad.
- Arrange marinated potatoes and beans over greens, including any dressing. Lay eggs, tomatoes, olives and capers over salad.
- Slice tuna and divide between 2 salads in a fan pattern or other presentation. Drizzle with dressing, including on top of the tuna. You may not need all the dressing.
Nutrition
Calories: 557kcal