Niçoise Tuna Salad With Dijon Dressing
Niçoise Tuna Salad is a good choice for brunch. It’s simple to cook while the quality of ingredients is important.
In this recipe tuna steaks are used because they can dry out quickly. Over high heat, it sear quickly , median-rare left.
In this recipe tuna steaks are used because they can dry out quickly. Over high heat, it sear quickly , median-rare left.
It is suitable for dinner or brunch with Dijon dressing, chopped olives, potatoes, eggs and green beans. The eggs in this recipe can be cooked in advance .
Ingredients
16 ounces fresh tuna fillets, or tuna steaks
4 to 6 small new potatoes
6 ounces whole green beans, trimmed
4 cups spinach leaves
4 hard-cooked eggs, sliced
1 red onion, sliced
Handful olives, chopped
2 medium tomatoes, cut into wedges, for garnish
Dressing:
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, crushed
2 teaspoons Dijon mustard
Steps to Make It
- Gather the ingredients.
- broil for just 3 to 4 minutes on each side.
- The tuna should be rare to medium-rare for best flavor.
- Cook new potatoes in boiling salted water until just tender, about 10 to 15 minutes. Drain, rinse with cold water and then slice.
- Cook green beans in boiling salted water until just tender but still vibrant green, about 2 minutes. Drain and rinse with cold water.
- Arrange spinach leaves, hard-cooked eggs, and potato slices on salad plates. Layer sliced grilled tuna, green beans, red onion, and chopped olives, repeating layers until ingredients are used. Garnish plate with tomato wedges.
- Combine dressing ingredients in a blender or screw-top jar and use processor or shake until well blended.
- Serve salad drizzled with dressing or offer it on the side.
