Mushroom Free Tuna Niçoise Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 lb sweet potato, peeled and cut into ¾-inch cubes
- 2 tbsp olive oil, divided
- ½ tsp fine sea salt, divided
- 1 lb asparagus, tough ends snapped off
- 1 lb fresh tuna steaks (about 1 inch thick)
- ½ cup pitted niçoise olives or kalamata olives
- 1 cup cherry tomatoes
- 4 cups mixed salad greens
For the dressing
- 3 tbsp apple cider vinegar
- ½ cup olive oil
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the olive oil and 1/4 tsp of the salt on a rimmed baking sheet, spreading them in a single layer. Roast for 20–22 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance. Set aside to cool slightly.
- 2
While the sweet potatoes roast, bring a large pot of salted water to a boil. Add the asparagus and blanch for 2–3 minutes, until bright green and just tender with a slight snap when bent. Transfer immediately to a colander and run under cold water until cool, then pat dry.
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