Whole 30 Gluten Free Seared Tuna Niçoise Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 lb baby potatoes, halved
- 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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