Nicoise Salad with Seared Tuna and Mung Beans

Nicoise Salad with Seared Tuna and Mung Beans

Health Rating
Prep Cook Ready in Servings
20 min 25 min 45 min 10
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Ingredients


16 anchovy fillet Anchovy
1/2 tsp Black pepper (1/4 tsp(vinaigrette)+ 1/4 tsp for tuna)
2 tbsp drained Capers, canned
1 tbsp Chives
8 large egg Egg
1/2 cup Extra virgin olive oil (divided, 1/3 cup (vinaigrette) + 2 tbsp for tuna)
900 gm Tuna, bluefin, raw (sushi-quality)
2 clove(s) Garlic (minced, for vinaigrette)
1 cup whole Green olives (nicoise)
1/2 medium Lemon (juiced, vinaigrette)
1 cup Mung beans, raw (drained, rinsed)
2 tbsp Parsley, fresh (chopped fresh flat-leaf, for vinaigrette)
4 small potato(s) Red potato (scrubbed and halved)
3 tbsp Red wine vinegar (for vinaigrette)
1 tsp Salt (1/2 tsp for vinaigrette+ 1/2 tsp for tuna)
2 tbsp, leaves Tarragon, dried (for vinaigrette)
3 tbsp Wine vinegar (vinaigrette)
12 tomato Cherry Tomatoes (halved)

Instructions


To make the vinaigrette: combine all vinaigrette ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavours can marry.

Place potatoes in a pot, cover with excess water, add a pinch of salt and bring it to a boil on medium heat. Cover pot and let the potatoes simmer for about 12 minutes.

Add eggs to the same pot as potatoes. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender.

Drain out the water and put the potatoes, eggs, and beans in a colander; rinse with cold water. Peel the shells off the eggs and cut them in half lengthwise. Cut the potatoes into wedges with the skin intact.

Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; Transfer the tuna to a cutting board and slice.

Combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Drizzle the salad with desired amount of vinaigrette. Toss gently to coat; season with salt and pepper. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

Nutrition Facts

Per Portion

Calories 450  
Calories from fat 207  
Calories from saturated fat 40  
Total Fat 23.0  g
Saturated Fat 4.4  g
Trans Fat 0.0  g
Polyunsaturated Fat 3.5  g
Monounsaturated Fat 13.4  g
Cholesterol 189  mg
Sodium 631  mg
Potassium 950  mg
Total Carbohydrate 27.5  g
Dietary Fiber 5.9  g
Sugars 3.1  g
Protein 33  g

Dietary servings

Per Portion


Meat 1
Meat Alternative 0.6
Vegetables 1.6

Energy sources


Pygal 25% 441.166179792 132.081314782 46% 393.644286819 281.682731482 30% 309.794505685 142.357326549 25% 46% 30% Carbohydrates Fat Protein
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