A fresh take on the classic Tuna Nicoise Salad with a slightly spicy parsley and mustard dressing.
Boil the egg and set it aside to cool.
Steam broccoli and beans and set aside (2-3 minutes in the microwave with a little water does the trick or 3 minutes in a pot of boiling water).
Season the tuna with pepper on all sides and cook it in a pan with a little oil on high heat for 2 minutes on each side.
Put the cleaned spinach into the bowl or plate you want to serve the salad in.
Cut bell pepper, cucumber, and egg into dice-sized pieces and add to the spinach.
Cut the radish into slices and add together with the broccoli, beans, and olives.
Slice the tuna and add to the salad.
Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper.
Chop the parsley and add it to the vinaigrette.