This flavor-packed dish combines tuna, hard boiled eggs, potatoes, and lots of veggies.
3 large eggs
1 1/2 cups quartered small red potatoes
1 cup haricots verts, trimmed
2 (6-ounce) tuna steaks
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2/3 cup grape tomatoes, halved
1/4 cup pitted and quartered niçoise olives
How to Make It
Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.
Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.
Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.
Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.
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Great, light recipe (originally from Cooking Light). My husband is from France, a former sous chef, and he gave it 5 stars - a rarity. I am starting to cook French food for him, but am trying to choose low calorie/fat versions. Our only substitution was kalamata olives, as we could not locate niçoise olives in our grocery stores. Kalamata olives are a bit stronger, but we were okay with that. We liked it so much, we almost ate all the servings, but that would have defeated the purpose of eating a "light" meal.
Wow! What a wonderful change of pace. Perfect for a hot Summer night to have a delicious chilled meal. My husband and boys are total 'meet and potato' guys and they enjoyed this as well. For my youngest I left off the dressing as it's a bit tangy yet for his palate.
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