Tuna Niçoise Salad
Active Time: 45 minutes Total Time: 50 minutes- 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
Meanwhile, add green beans to the basket; cook over medium heat, covered, until tender-crisp, about 5 minutes. Transfer the beans to the plate with the potatoes. Cut the cooled potatoes in half crosswise.
Whisk lemon juice, shallot, mustard, and 1/4 teaspoon each salt and pepper in a medium bowl until smooth. Whisking constantly, gradually drizzle in 4 tablespoons oil. Whisk in parsley until combined.
Pat tuna dry; sprinkle with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tuna and cook, turning once, until lightly browned, about 2 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes. Slice 1/2-inch thick against the grain.
Arrange lettuce on a platter or 4 plates; top with the sliced tuna, halved potatoes, green beans, eggs, tomatoes, and olives. Drizzle evenly with the dressing and serve immediately.
Recipe nutrition per serving: 356 Calories, Total Fat: 23 g, Saturated Fat: 3 g, Cholesterol: 115 mg, Carbohydrates: 19 g, Fiber: 3 g, Total Sugars: 3 g, Protein: 20 g, Sodium: 640 mg, Potassium: 467 mg, Phosphorus: 230 mg, Iron: 2 mg, Folate: 42 mcg, Calcium: 97 mg, Vitamin A: 3105 IU, Vitamin C: 15 mg, Vitamin D: 61 IU.
