Hearty Salad Perfect for Spring Menu

Seared tuna and Niçoise olives are among the fancy ingredients for this salad.

This salad features fresh seared tuna. Jason Donnelly/TNS

This salad features all the classic Niçoise ingredients and flavors, with a bright and fresh lemony dressing, and uses fresh seared tuna in place of canned. The tuna will be rare in the center. Add an additional 2 to 3 minutes per side for more doneness.

Tuna Niçoise Salad

Active Time: 45 minutes Total Time: 50 minutes

Serves 4

• 10 ounces baby yellow or red potatoes (about 2 cups), scrubbed
• 1 cup halved crosswise fresh green beans
• 3 tablespoons fresh lemon juice
• 2 tablespoons finely chopped shallot
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 5 tablespoons extra-virgin olive oil, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 fresh tuna steak
• 8 cups torn green leaf or bibb lettuce
• 2 hard-boiled eggs, peeled and halved lengthwise
• 1 cup halved cherry tomatoes
• 1/2 cup pitted Niçoise olives

Place a steamer basket in the bottom of a large pot and add water to just below the bottom of the basket. Cover and bring to a boil over high heat. Add potatoes to the basket and reduce heat to medium; cook, covered, until tender, about 15 minutes. (Do not remove pot from heat.) Transfer potatoes to a plate and let cool for about 10 minutes.