Seared Tuna Niçoise Salad

Lemon-Tarragon Vinaigrette
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Ingredients

  • 1½ lb tuna steaks
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 2 Tbsp olive oil
  • 1½ lb very small new potatoes, halved
  • 3 Tbsp water
  • 2 (8-oz) pkg thin green beans
  • 1 (10-oz) pkg salad greens
  • 1 (9.3-oz) pkg hard-cooked eggs, quartered
  • 2 pints multicolored grape tomatoes
  • ½ cup pitted kalamata olives

Instructions

  1. Sprinkle tuna with salt and pepper. Sear in hot oil in a large skillet over high heat 1 to 2 minutes per side. Let stand 1 to 2 minutes. Cut into thick slices.
  2. Place potatoes in a microwave-safe dish; add water. Cover and microwave at HIGH 10 to 15 minutes or until tender.
  3. Microwave green beans according to package directions.
  4. Divide greens among 6 plates; top with tuna, eggs, potatoes, green beans, tomatoes, and olives. Drizzle with Lemon-Tarragon Vinaigrette recipe.

Side Dish Ingredients

  • ¼ cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp jarred minced garlic
  • 1 tsp dried tarragon (or use 1 Tbsp chopped fresh tarragon)
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ½ tsp kosher salt
  • ½ tsp pepper

Side Dish Instructions

  1. Whisk together all ingredients in a measuring cup or bowl.

Nutritional Information

Main Side Total
Servings 6 6
Calories
408
94
502
Fat (g) 13 9 22
Sat. Fat (g) 2 1 3
Protein (g) 39 0 39
Carb (g) 34 2 36
Fiber (g) 5 0 5
Sodium (mg) 555 180 735

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