Description
A fresh and colorful Nicoise Salad made with seared tuna, crisp vegetables, creamy potatoes, eggs, olives, and bright lemon Dijon vinaigrette.
Ingredients
Scale
- 2 tuna steaks, lightly seared and sliced
- 1 pound baby potatoes, boiled until tender
- 4 large eggs, hard boiled and halved
- 1 1/2 cups green beans, trimmed and blanched
- 1 1/2 cups halved cherry tomatoes
- 3/4 cup black olives
- 4 cups chopped romaine lettuce
- 1/2 small red onion, thinly sliced
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 minced garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Boil potatoes until fork tender and cook eggs until hard boiled.
- Blanch green beans until bright green and crisp tender.
- Season tuna steaks lightly with sea salt and black pepper.
- Sear tuna briefly in a hot pan until lightly cooked on the outside.
- Whisk together olive oil, Dijon mustard, lemon juice, garlic, sea salt, and black pepper for the vinaigrette.
- Arrange lettuce, potatoes, green beans, eggs, tomatoes, olives, tuna, and red onion on a serving platter.
- Drizzle with vinaigrette and serve immediately.
Notes
- Use chilled lettuce for extra crispness.
- Do not overdress the salad.
- Cool potatoes slightly before slicing.
- Assemble just before serving for the freshest texture.