Low FODMAP Gluten Free Seared Tuna Niçoise Salad
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4 servings
For the salad
- 1 lb baby potatoes, halved
- 8 oz green beans, trimmed
Ingredient noteA serving of up to about 2/3 cup of green beans is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid green beans, please tap it and change its rating to Red.
- 4 large eggs
- 1 cup cherry tomatoes, halved
Ingredient noteA serving of up to about 1/4 cup of cherry tomato is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- ½ cup niçoise olives or kalamata olives, pitted
- 2 tbsp capers, drained
- 4 oz mixed greens or butter lettuce, torn
For the tuna
- 4 ahi tuna steaks (about 6 oz each, 1-inch thick)
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp fresh thyme leaves
- ¼ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until tender when pierced with a knife, about 12–14 minutes. Using a slotted spoon, transfer the potatoes to a plate and set aside. Keep the water at a boil.
- 2
Add the green beans to the same boiling water and cook until bright green and just tender with a slight snap, about 3–4 minutes. Transfer to a plate with the slotted spoon and set aside. Keep the water at a boil.
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