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Lunch: Tuna Salad Niçoise
Recipe by Vanessa T. Pruett If you follow a gluten-free diet, omit the Goat Cheese Crostini or substitute a gluten-free baguette for traditional French bread.
This recipe includes superfoods such as:
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4 ounces haricots verts (French green beans) or green beans, trimmed
1 tablespoon extra-virgin olive oil, divided
12 ounces refrigerated red potato wedges (such as Simply Potatoes)
2 1/2 cups Bibb lettuce leaves (about 1 large head)
1/2 cup fresh basil leaves
1 cup grape tomatoes, halved lengthwise
1/2 cup thinly sliced red onion
1/4 cup pitted kalamata olives, halved lengthwise
2 refrigerated hard-cooked peeled eggs, quartered lengthwise
2 (8-ounce) tuna steaks
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Instructions
To prepare salad, cook green beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain well.
While beans cook, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add potatoes; cook 5 minutes on each side or until browned.
While potatoes cook, arrange lettuce and basil evenly on 4 plates. Divide tomatoes, onion, olives, eggs, green beans, and potatoes among plates.
Heat skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Sprinkle tuna with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain. Arrange tuna on plates.
To prepare dressing, combine lemon juice and next 5 ingredients (through garlic) in a small bowl; gradually add 3 1/2 tablespoons oil, stirring constantly with a whisk. Stir in capers. Drizzle evenly over salads.
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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