Tuna Steak Nicoise Salad
A hearty salad that will fuel you for hours.
Ingredients
- 2 cups Baby Potatoes (halved)
- 1/4 cup Extra Virgin Olive Oil
- 6 cloves Garlic
- 280 grams Tuna Steak
- 2 tbsp Capers
- 1 tbsp White Wine Vinegar
- 1 cup Cherry Tomatoes (halved)
- 1/3 cup Pitted Kalamata Olives
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Toss the potatoes with 1/4 of the oil. Season with salt and pepper. Place them on the baking sheet along with the unpeeled garlic cloves. Cook in the oven for 20 to 25 minutes, or until the potatoes are golden and the garlic is soft.
- Meanwhile, bring a pot of water to a boil. Once boiling, add the beans and blanche for two to three minutes or until tender-crisp. Remove immediately and place in a bowl of ice water to stop the cooking process. Set aside.
- Brush the tuna steaks with 1/3 of the remaining oil and season with salt and pepper. Heat a pan over high heat. Add the tuna steaks and capers and cook for two minutes on each side or until the tuna is well-seared and cooked to your desired doneness.
- To make the dressing, squeeze the roasted garlic from its skins and whisk it together with the remaining oil and white wine vinegar.
- Arrange the roasted potatoes, green beans, tomatoes, and black olives on a plate. Top with the tuna steaks and garlic dressing. To serve, divide evenly between plates and enjoy!
Notes
This is a super easy but tasty salad. The tuna steaks are meaty and filling and the dressing brings it all together. Perfect for a weekend lunch or midweek light supper.