Salad niçoise with seared tuna

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salad niçoise with seared tuna

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 690 Calories/Serving

20 Minutes

Few dishes capture the essence of summer the way that a salad nicoise does. Tomatoes, green beans and tuna are the essentials here, though we’d never consider leaving out the eggs and olives. It’s an easy to put a meal on the table when you’re craving bold flavors without too much fuss.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 12 ounces tuna
  • 6 ounces green beans
  • 2 eggs
  • 3 ounces shallots
  • 2 ounces kalamata olives
  • ½ ounce capers
  • 5 ounces cherry tomatoes
  • 1 lemon
  • 2 tablespoons whole-grain mustard
  • 4 ounces mixed greens

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Season tuna; Cook beans

In a 2-quart sauce pot, bring 6 cups of salted water to a boil. While the water heats, season the tuna with salt and pepper. Trim the stems from the beans. Add the beans to the boiling water and cook until just tender, about 5 minutes. With a slotted spoon, remove the beans and rinse with cold water. Reserve the cooking water.

2

Cook eggs; Prep the vegetables

Return the salted water to a boil. With a slotted spoon, gently lower the eggs into the boiling water. Reduce to a simmer. For a soft yolk cook 5 minutes, for a firm yolk, cook for 7 minutes. When the eggs are done remove from the water and rinse with cold water until cool. Peel the eggs and cut in half.
  • While the eggs cook:
  • Slice the shallots.
  • Coarsely chop the olives and capers.
  • Slice cherry tomatoes.
  • Juice the lemon.

3

Cook tuna; make the vinaigrette

In a 12-inch cast iron skillet or grill pan over medium high heat, warm 2 tablespoons oil until hot but not smoking. Cook the tuna until seared, about 2 minutes on each side for rare, about 4 minutes on each side for medium. Cut the tuna against the grain into ¼-inch thick slices. In a small bowl, whisk the mustard with 1 tablespoon lemon juice and 2 tablespoons oil and season with salt and pepper.

Toss the greens; Serve

Toss the mixed greens with some of the dressing and divide between two plates. Add the beans, eggs, capers, olives, tomatoes and top with sliced tuna. Serve the remaining dressing on the side.