A lovely combination of perfectly cooked tuna, tangy olives and fresh greens. If you’re looking for a quick and easy yet undoubtedly healthy lunchtime meal then this is perfect! Keto & Banting friendly.
Active Time: 10 mins | Total Time: 15mins | Serves: 2
For the Tuna:
- 2 Caught Online Searing
- 2tsp Olive Oil for cooking
- Salt and Pepper for seasoning
For the Shallot Vinaigrette:
- 2/3 c. extra-virgin olive oil
- 1/4 c. grainy mustard
- 1/4 c. red wine vinegar
- 1/4 c. lemon juice
- 1 medium shallot, finely chopped
- 1 tsp. sugar
- Kosher salt
- Black pepper
For Niçoise Salad
- Oil-packed olives
- Cooked eggs, quartered
- Cherry tomatoes, halved
- Mixed greens
Cooking the Tuna: Brush the tuna with olive oil, and sprinkle with salt and pepper. Grill each side on a hot pan for only 2 to 2 1/2 minutes. We would suggest that the middle should be raw, like sushi, or the tuna will be tough and dry however this is not too everyones preference. Allow to rest for 5 to 10 minutes.
Make the Shallot Vinaigrette: Shake olive oil, mustard, vinegar, lemon juice, shallot, sugar, salt and pepper.
Make the Niçoise Salad:
Drizzle shallot vinaigrette over tuna, olives, eggs, cherry tomatoes, and mixed greens.