Name: Fresh Tuna Niçoise Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving(s)
Ingredients: 2 tbsp (30 ml) olive oil; 1 tsp capers, chopped; 1 tsp (5 ml) apple cider vinegar; 1 tsp (5 ml) whole-grain mustard; 1 tsp tarragon, finely chopped, plus more for serving; 1 lemon, zest finely grated; 1 cup (120 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces; 1 cup (140 g) cherry tomatoes, halved; 6 kalamata olives, pitted and coarsely; 1 piece fresh tuna, about 5 oz (140 g), 1 inch (2.5 cm) thick; 1 tbsp (15 ml) olive oil; 4 large Boston lettuce leaves, torn; Fleur de sel (optional)

Preparation

Caper Dressing
- In a large bowl, whisk together all of the ingredients. Set aside.
Salad
- In a large pot of salted boiling water, cook the green beans for 3 minutes or until al dente. Drain the beans and rinse quickly under cold water. Drain and pat dry.
- Add the beans, tomatoes and olives to the bowl of dressing. Toss to coat the vegetables with the dressing. Set aside.
- In a small non-stick skillet over high heat, sear the tuna in the oil for 1 to 2 minutes on each side or until nicely browned on the outside but still raw at the centre. Season with salt and pepper.
- On a work surface, cut the tuna into slices ½ inch (1 cm) thick. In a bowl or on a plate, arrange the lettuce leaves and top with the vegetable salad. Garnish with the tuna slices. Sprinkle with more tarragon and fleur de sel.

Fresh Tuna Niçoise Salad

Categories

Ingredients

Caper Dressing

Salad

Preparation

Caper Dressing

Salad

Personal Note