How to make Tuna Nicoise Salad

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon is a healthier alternative and mackerel is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is more budget-friendly.

black olives

🥗Healthier: green olives

💰Cheaper: kalamata olives

Green olives offer a similar taste with fewer calories, while kalamata olives are often less expensive.

fresh basil

🥗Healthier: dried basil

💰Cheaper: parsley

Dried basil is a good substitute for flavor, and parsley is often cheaper.

Boil salted water in a pot.

Add Jersey royal potatoes to the boiling water and cook for 7 to 10 minutes.

A couple of minutes before the potatoes are done, add green beans to the pot.

Heat a frying pan over high heat.

Add a generous amount of olive oil to the hot pan.

Add the tuna steaks to the pan and cook for 1 to 2 minutes on each side until a crust forms and the middle remains pink.

Remove the tuna from the pan and let it rest.

Prepare the dressing by whisking together Dijon mustard, red wine vinegar, and olive oil.

Add a pinch of salt and a tiny bit of brown sugar to the dressing and mix well.

Check the potatoes for doneness; they should be soft after about 8 minutes.

Separate the cooked potatoes and green beans into their own containers.

Chop the lettuce into bite-sized pieces.

Quarter the ripe vine cherry tomatoes.

Pit and halve the black calamata olives.

Slice the red onion.

Blanch and refresh the green beans and potatoes, then separate them into containers.

Assemble the salad by combining lettuce, tomatoes, green beans, potatoes, red onion, and olives in a bowl.

Re-whisk the dressing to emulsify it again and pour it over the salad.

Add a generous crack of black pepper to the salad and toss everything together until well mixed.

Slice the rested tuna into strips against the grain.

Serve a portion of the salad topped with sliced tuna and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens