I feel in love with this wonderful salad while vacationing in the Dominican Republic. I ordered Tuna Nicoise salad at the French restaurant at our resort. It was love at first bite. I knew that I had to come home and re-create my favorite dish. The texture blend in this salad is so wonderful. Simple and tasty. I opted for simple balsamic vinegar and olive oil for the dressing instead of the traditional dressing made with anchovies. If you love anchovies, then add them to the salad for a more classic dish. Eating clean is so easy when it tastes this delicious!
Simple Seared Tuna Nicoise Salad
2 large, fresh sushi-quality tuna steaks
4 hard boiled eggs, quartered
3/4 lb fresh green beans, trimmed
1lb small red or yukon gold potatoes (the 2" size)
1/4 cup capers, drained
2/3 cup Kalamata olives (traditionally Nicoise olives, if you can find them)
2 cups cherry tomatoes
4 cups of gourmet lettuce blend (or Boston lettuce-about 1 1/2 heads torn into pieces)
extra virgin olive oil
very good quality balsamic vinegar
Prepare hard boiled eggs:
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander and run under cool water to stop the cooking process. Peel, slice and set aside. *I always make extra (up to 12) and keep the rest in the fridge for a quick, healthy snack.
Cook fresh green beans in a large pot (4-6 qt) of boiling salted water, uncovered, for 4-5 minutes until crisp tender. Transfer immediately to an ice bath to stop the cooking process. Add potatoes to the boiling water and simmer uncovered for 15-20 until tender. Drain in a colander and set aside.
Rub tuna steaks with olive oil and season with salt and pepper. Heat a skillet over medium-high heat and sear tuna for two minutes on each side. Transfer to a cutting board and slice into strips.
Arrange all ingredients between 4 large plates or bowls (or you can make this on one large platter) and drizzle with balsamic vinegar and extra virgin olive oil. Season with sea salt and pepper and enjoy.
Weekend II: Father’s Day
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