Tuna Salad Niçoise

Cooking Light
Tuna Salad Niçoise Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
If you follow a gluten-free diet, omit the Goat Cheese Crostini or substitute a gluten-free baguette for traditional French bread.
Serves 4

Ingredients

+ Add To Shopping List
Salad:
4 ounces haricots verts (French green beans) or green beans, trimmed
1 tablespoon extra-virgin olive oil, divided
12 ounces refrigerated red potato wedges (such as Simply Potatoes)
2 1/2 cups Bibb lettuce leaves (about 1 large head)
1/2 cup fresh basil leaves
1 cup grape tomatoes, halved lengthwise
1/2 cup thinly sliced red onion
1/4 cup pitted kalamata olives, halved lengthwise
2 refrigerated hard-cooked peeled eggs, quartered lengthwise
2 (8-ounce) tuna steaks
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dressing:
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
3 1/2 tablespoons extra-virgin olive oil
1 tablespoon capers

Preparation

Hands-on: 36 Minutes
Total: 36 Minutes

1. To prepare salad, cook green beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain well.

2. While beans cook, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add potatoes; cook 5 minutes on each side or until browned.

3. While potatoes cook, arrange lettuce and basil evenly on 4 plates. Divide tomatoes, onion, olives, eggs, green beans, and potatoes among plates.

4. Heat skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Sprinkle tuna with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain. Arrange tuna on plates.

5. To prepare dressing, combine lemon juice and next 5 ingredients (through garlic) in a small bowl; gradually add 3 1/2 tablespoons oil, stirring constantly with a whisk. Stir in capers. Drizzle evenly over salads.

Created date

February 2013

Nutritional Information

Calories 407
Fat 21.2 g
Satfat 3.5 g
Monofat 14.3 g
Polyfat 2.7 g
Protein 34.8 g
Carbohydrate 18.5 g
Fiber 4.1 g
Cholesterol 137 mg
Iron 2.9 mg
Sodium 566 mg
Calcium 64 mg