Salad Niçoise

Oxmoor House
2 servings


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3 small round red potatoes, sliced
1/4 pound fresh green beans, trimmed
1 (8-ounce) tuna steak (3/4 inch thick)
1/3 cup white wine vinegar
1 1/2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
2 cups torn Bibb lettuce or leaf lettuce
1 medium tomato, cut into 8 wedges
1/4 teaspoon freshly ground black pepper


1. Arrange potato and green beans on one side of a steamer basket over boiling water in a Dutch oven. Place tuna on opposite side of basket. Cover and steam 8 to 10 minutes or until fish flakes easily when tested with a fork. Set tuna aside to cool. Plunge steamed potato and green beans into ice water to cool.

2. While tuna and vegetables steam, combine vinegar, lemon juice, and mustard in a jar; cover tightly, and shake vigorously.

3. Place lettuce on a serving platter. Drain potato and beans; arrange over lettuce. Flake tuna, and place on salad; add tomato wedges. Drizzle with vinegar mixture. Sprinkle with freshly ground black pepper.

Created date

April 2008

Nutritional Information

Calories 279
Caloriesfromfat 20 %
Fat 6.2 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 30.5 g
Carbohydrate 26.5 g
Fiber 3.8 g
Cholesterol 43 mg
Iron 0.0 mg
Sodium 173 mg
Calcium 0.0 mg