Tuna Niçoise Salad

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: 15     Serves: 2


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.  

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