Fresh Mediterranean Tuna Niçoise Salad

Name: Fresh Mediterranean Tuna Niçoise Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 oz fresh tuna steak (grilled or seared); 8 oz green beans (trimmed); 4 cups mixed salad greens; 1 cup cherry tomatoes (halved); 4 hard-boiled eggs (quartered); 1/2 cup kalamata olives (pitted); 1 small red onion (thinly sliced); 2 tablespoons capers (drained); 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic (minced); 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

HealthyMediterraneanLunchFreshHealthyProtein-Rich

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

A vibrant and colorful salad featuring fresh tuna, crisp vegetables, and a tangy vinaigrette, embodying the flavors of the Mediterranean.

Macronutrients per serving

grams

Protein

30.0g 48%

Fat

18.0g 29%

Carbs

15.0g 24%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

💧 Omega-3

40% DV

Promotes heart health

☀️ Vitamin A

30% DV

Essential for vision

🔺 Iron

15% DV

Important for blood production

🌾 Fiber

20% DV

Aids in digestion

Ingredients

Main Ingredients

12 oz fresh tuna steak grilled or seared
8 oz green beans trimmed
4 cups mixed salad greens
1 cup cherry tomatoes halved
4 hard-boiled eggs quartered
1/2 cup kalamata olives pitted
1 small red onion thinly sliced
2 tablespoons capers drained

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground

Instructions

1 Bring a pot of salted water to a boil and blanch the green beans for 2-3 minutes until tender-crisp. Drain and plunge into ice water to stop cooking.
2 Season the tuna steak with salt and pepper. Heat a grill pan over medium-high heat and sear the tuna for 2-3 minutes on each side for medium-rare. Let it rest before slicing.
3 In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
4 In a large salad bowl, combine mixed greens, cherry tomatoes, green beans, quartered eggs, olives, red onion, and capers.
5 Slice the rested tuna steak into thin strips and arrange on top of the salad.
6 Drizzle the vinaigrette over the salad and gently toss to combine. Serve immediately.