Tuna Nicoise Salad
A fresh take on the classic Tuna Nicoise Salad with a slightly spicy parsley and mustard dressing.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
- 4 oz. ahi tuna steak
- 1 whole egg
- 3 oz. baby spinach (2 cups)
- 2 oz. green beans
- 1½ oz. broccoli
- ½ red bell pepper
- 3½ oz. cucumber
- 1 radish
- 3 large black olives
- Handful of parsley
- 1 tsp. olive oil
- 1 tsp. balsamic vinegar
- ½ tsp. Dijon mustard
- ½ tsp. pepper
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.
Use a spoon to drizzle the vinaigrette over the salad or use it as a dipping sauce.
Calories: 405kcal | Carbohydrates: 18.4g | Protein: 39g | Fat: 13.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5g | Cholesterol: 235mg | Sodium: 586.1mg | Potassium: 1250.3mg | Fiber: 6.2g | Sugar: 8.4g | Vitamin A: 192% | Vitamin C: 299% | Calcium: 13.5% | Iron: 19.4%