Ingredients
Salad
1 lb baby potatoes
8 oz green beans, trimmed
2 ahi tuna steaks (or 2 cans high-quality tuna, drained)
4 large eggs
1 cup cherry tomatoes, halved
1/2 cup Niçoise or Kalamata olives
1 small red onion or shallot, thinly sliced
Mixed greens or butter lettuce (optional base)
Dijon Vinaigrette
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp honey
1 small garlic clove, minced
Salt and black pepper, to taste
Instructions
Cook the Potatoes:
Boil potatoes in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly, then halve.
Blanch the Green Beans:
Boil green beans for 2–3 minutes until bright green and crisp-tender. Transfer to ice water, then drain.
Cook the Eggs:
Boil eggs for 7–8 minutes for jammy yolks (or 9–10 for firm). Cool, peel, and halve.
Prepare the Tuna:
Fresh tuna: Season with salt and pepper. Sear in a hot skillet with olive oil for 1–2 minutes per side (rare to medium-rare). Slice.
Canned tuna: Simply flake and set aside.
Make the Vinaigrette:
Whisk all dressing ingredients until emulsified.
Assemble the Salad:
Arrange potatoes, green beans, eggs, tuna, tomatoes, olives, and onion over greens or a platter. Drizzle with vinaigrette and serve.
Notes
Cooking Tips
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Use high-quality tuna—fresh ahi or oil-packed canned tuna—for best flavor.
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Salt potatoes while warm so they absorb more flavor.
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Assemble just before serving to keep vegetables crisp.
Variations
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Mediterranean Style: Add capers and anchovies for a brinier profile.
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Low-Carb: Skip potatoes and add avocado slices.
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Grilled Tuna: Grill tuna steaks instead of pan-searing.
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Vegetarian Niçoise: Replace tuna with marinated chickpeas or white beans.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 520mg
- Fat: 22g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 34g