Niçoise Salad with Seared Tuna

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 

Serves 4.

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! ...