Mediterranean Diet Friendly Gluten Free Seared Tuna Niçoise Salad

Total time55 min

Prep time25 min

Cook time25 min

Mediterranean Diet Friendly Gluten Free Seared Tuna Niçoise Salad

This composed niçoise brings together jammy soft-boiled eggs, tender baby potatoes, and crisp green beans alongside cherry tomatoes, briny olives, and capers, all layered over a bed of mixed greens. The centerpiece is a thick-cut ahi tuna steak, seared hard and fast in olive oil until deeply browned outside and just pink within, then sliced against the grain for clean, glossy pieces. A bright vinaigrette of extra-virgin olive oil, red wine vinegar, Dijon mustard, and fresh thyme ties every component together without weighing it down. Fresh parsley and a squeeze of lemon at the end keep the whole plate tasting vivid and clean. Built from good olive oil, plenty of vegetables, and simply prepared fish, this is a genuinely satisfying, protein-packed salad that fits beautifully into a Mediterranean way of eating. It's the kind of composed plate that works just as well for a light dinner as it does for meal-prepped lunches through the week.

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Ingredients

4 servings

For the salad

1 lb baby potatoes, halved
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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8 oz green beans, trimmed
4 large eggs
1 cup cherry tomatoes, halved
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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