Rye Free Tuna Niçoise Salad

Total time50 min

Prep time25 min

Cook time25 min

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Ingredients

4 servings

For the salad

1 lb sweet potato, peeled and cut into ¾-inch cubes
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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