The beautiful weather is inspiring me to eat healthy and fresh. This variation on the classic French salade niçoise is incredibly easy and packed with vitamins, omega-3s, and protein. It's a salad that functions fully as a main course and is as guilt-free as it is delicious!
Niçoise Salad with Seared Tuna
For the Dressing:
- 1/2 cup olive oil
- 2 tbs lemon juice
- 1 tbs dijon mustard
- 2 cloves garlic, minced
- salt and pepper to taste
Whisk all ingredients together until combined.
For the Salad:
- Mixed greens (I used a mix of kale, chard, and spinach for extra green goodness, but feel free to use your favourite salad blend)
- 1 white potato, boiled & sliced
- 1 tin anchovies, roughly chopped
- 1/4 red onion, thinly sliced
- 1 tbsp capers
- 4 eggs, hardboiled
- 8oz-10oz tuna steak
- fresh ground pepper
- sea salt
(If you're looking for a more traditional salade niçoise feel free to add in some green beans, cherry tomatoes and/or black olives. There really isn't any way to mess this up; just follow your tastebuds!)
In a large bowl, combine the mixed greens, potato, anchovies, onion, and capers and dress lightly with your lemon-dijon vinaigrette.
Combine freshly ground pepper and sea salt on a plate, throw on your tuna steak and coat all sides in a salt & pepper crust. Sear each side of the tuna in a hot skillet for 1-2 minutes to get a perfectly rare steak with a toasted crust.
Divide your salad mixture onto four plates, and top each portion with a few pieces of sliced tuna and one hardboiled egg. Drizzle a little extra dressing on top, and voilà!
Now that's a salad that deserves a close up! ...