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Tuna Salad Niçoise

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 36 mins
Total time 36 mins
Yield Serves 4
If you follow a gluten-free diet, omit the Goat Cheese Crostini or substitute a gluten-free baguette for traditional French bread.

Ingredients

  • 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
  • Goat Cheese Crostini

Nutrition 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

How to Make It

  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.