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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: 15mins | 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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