This uses components of the classic salade niçoise--tuna, olives, and green beans.
1 1/2 cups (2-inch) sliced green beans
1/4 teaspoon salt, divided
1 (8-ounce) tuna steak (1 inch thick)
1 1/4 cups water
1 cup uncooked couscous
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons anchovy paste
1/4 teaspoon black pepper
2 garlic cloves, crushed
1 cup chopped tomato
1/3 cup coarsely chopped pitted kalamata olives
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 hard-cooked large egg, cut into 4 wedges
How to Make It
Steam beans, covered, 7 minutes.
Sprinkle 1/8 teaspoon salt over tuna. Heat a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add tuna; cook 3 minutes on each side or until medium-rare or desired degree of doneness. Break tuna into chunks.
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
Combine 1/8 teaspoon salt, lemon juice, oil, anchovy paste, pepper, and garlic in a large bowl; stir well with a whisk. Add beans, tuna, couscous, tomato, olives, onion, and parsley; toss gently. Top each serving with an egg wedge.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.