simple and delicious, the classic French Tuna Nicoise is easy to make and fun to eat!
Ingredients
1 lb fresh green beans, trimmed
8 small potatoes (~3/4 pound), halved (purple, white or red)
1 lb Ahi tuna steak
4-5 cups mixed baby greens
2 hard-boiled eggs, peeled and chopped
½ cup halved cherry or grape tomatoes
2 Tablespoons chives, chopped
1 Tablespoons capers, drained
8 oil-cured black olives, such as Kalamata
salt and freshly ground cracked black pepper
For the dressing
1 teaspoon Dijon mustard
2 garlic cloves, minced
2 tablespoons finely chopped shallots
3 Tablespoons fresh lemon juice
⅓ cup olive oil
Salt, pepper
Pinch of sugar
Instructions
To make dressing, combine dijon, garlic, shallots, lemon juice in a bowl. Whisk together. Slowly add olive oil and continue whisking until emulsified. Add a pinch of sugar, salt and pepper.
Cook green beans in a pot of boiling salted water for three minutes or until tender but firm. Drain green beans and place in a bowl ice water. Drain again and set aside.
Place potatoes in a large saucepan. Add enough water to cover by 1 inch. Bring to a boil and cook until potatoes are tender, 8 to 10 minutes. Drain. Let cool for a few minutes then add 1-2 tablespoons of the dressing while the potatoes are still warm toss to coat season with salt and pepper to taste.
Grease a indoor grill pan or outside barbecue grill with a little olive oil and pre-heat to medium high heat. Season tuna with salt and lots of freshly ground black pepper and grill approximately two minutes per side or until done to your preference; cut into thick slices.
To serve, divide mixed greens on 2 plates and arrange green beans, potatoes, eggs, tomatoes, chives, capers and olives decoratively on top. Place tuna slices in the center of each salad and drizzle with dressing and more cracked black pepper.
Notes
Make sure to season each component of the salad with salt and black pepper. The tuna is especially good with a lot of freshly ground cracked black pepper. You might end up with a little leftover potatoes, green beans and/or dressing.
Recipe adapted from For the Love of Salads: Jeanelle Mitchell
Recipe by Nutritious Eats at https://www.nutritiouseats.com/grilled-tuna-nicoise/