Tuna Nicoise Salad

This Tuna Nicoise Salad gets a little bit of spice from the parsley and mustard dressing for a delicious, flavorful, and healthy take on a classic recipe!

Course Main Course

Cuisine French

Keyword Salad nicoise, tuna nicoise salad, Tuna salad

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 405kcal

Author Christel Oerum

Ingredients

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 teaspoon olive oil
1 teaspoon balsamic vinegar
½ teaspoon Dijon mustard
½ teaspoon pepper

US Customary - Metric

Instructions

Boil the egg, then set it aside to cool.
Steam broccoli and beans, then set aside. 2-3 minutes in the microwave with a little water or 3 minutes in a pot of boiling water does the trick.
Heat a little oil in a pan over high heat. Season the tuna with pepper on all sides, then place in the pan and cook for about 2 minutes on each side.
Add the spinach to your salad bowl or plate.
Cut the bell pepper, cucumber, and egg into bite-sized pieces. Add on top of the spinach.
Cut the radish into slices and mix together with the broccoli, beans, and olives. Add on top of the spinach salad.
Slice the tuna and add to the salad.
Whisk together the 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.

Notes

This recipe is for 1 serving of salad nicoise.

Make sure to buy your tuna from a reputable seafood vendor that sells sushi-grade fish.

You can substitute the spinach for any leafy salad that isn't too bitter. A bitter lettuce will overpower the tuna and parsley.

For your protein, you can swap the tuna for chicken or beef strips.

Because the tuna is cooked very rare, leftovers should be stored in the refrigerator in an airtight container and consumed within 2-3 days.

Nutrition