Description
A classic French composed salad featuring seared tuna, crisp vegetables, hard-boiled eggs, and a zesty vinaigrette.
Ingredients
- 2 tuna steaks (about 6 oz each)
- 4 cups mixed salad greens
- 8 baby potatoes, boiled and halved
- 1 cup green beans, trimmed and blanched
- 2 hard-boiled eggs, halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup black olives (preferably Niçoise)
- 1/4 red onion, thinly sliced
- 2 tbsp olive oil (for searing tuna)
- Salt and black pepper, to taste
- For the vinaigrette:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Season tuna steaks with salt and pepper.
- Heat 2 tbsp olive oil in a pan over medium-high heat. Sear the tuna for 1–2 minutes per side for rare, or longer to desired doneness. Set aside to rest, then slice.
- Boil baby potatoes until fork-tender, about 10–12 minutes. Drain and halve.
- Blanch green beans in boiling water for 2–3 minutes, then transfer to ice water to stop cooking.
- Prepare the vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- On a large serving platter or individual plates, arrange salad greens as a base.
- Top with potatoes, green beans, cherry tomatoes, olives, red onions, and egg halves.
- Add sliced seared tuna on top.
- Drizzle vinaigrette over the salad just before serving.
Notes
- Use canned tuna in oil as a substitute for fresh tuna if needed.
- Chill the ingredients slightly before serving for a refreshing salad.
- Adjust vinaigrette to your taste by adding more mustard or vinegar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Seared
- Cuisine: French
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 210mg
