During the warmer months, lighter fare is far more appealing. Heavy carbs and fatty meats some how (and I really mean… some how) are not what you WANT to be eating. The Tuna Nicoise Salad is my IDEAL for a healthy supper’ing. The saltiness of the olives, the tanginess of the dressing, and the richness of the tuna are oh so good!
4 large eggs
1 cup small red potatoes
1 ½ cup haricots verts
1 cup grape tomatoes, halved
½ cup pitted olives, halved
2 4-6 ounce tuna steaks (wild caught, if available)
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
2 teaspoons honey
Dash of onion and garlic powder
2 tablespoons extra virgin olive oil, 1 tablespoon for cooking
Salt & Pepper
First, place the tuna in a dish, season with a dash of each salt, pepper, onion, and garlic powder. Allow the steaks to come up in temperature while prepping the other vegetables.
Hard boil the eggs in a saucepan by covering them with water and bringing to a boil. Once the water is boiling, remove from heat, cover, and leave for 15 minutes.
Boil the potatoes in a saucepan starting with cold water and heating on high heat for 10 – 12 minutes. Add the haricot verts the last minute of cooking the potatoes. Drain the water and rinse the potatoes and beans with very cold water for a minute.
Whisk the mustard, vinegar, honey, onion, garlic, salt, and pepper in a small bowl to form the dressing.
Remove the eggs from the saucepan, peel, and halve.
Heat a large skillet (cast iron if available) over medium high heat with 1 tablespoon of olive oil. Cook tuna on each side for 2 minutes. Slice thinly against the grain.
Place all ingredients on the plate and drizzle with the dressing. ENJOY!