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.

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Active Time: 10 mins Total Time: 15Serves: 2

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Ingredients

For the Tuna • 2 Caught Online Searing Tuna Steaks • 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

Short Instructions:

Step 1

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.

Step 2

Make the Shallot Vinaigrette: Shake olive oil, mustard, vinegar, lemon juice, shallot, sugar, salt and pepper.

Step 3

Make the Niçoise Salad: Drizzle shallot vinaigrette over tuna, olives, eggs, cherry tomatoes, and mixed greens.