Salade Nicoise

Salade Nicoise with Seared Tuna

  • 1 tuna steak
  • 2 tablespoons olive oil
  • 1 cup baby potatoes, whole and unpeeled
  • 2 cups mixed salad greens
  • handful of fresh green beans, trimmed
  • 1/2 zucchini, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup mixed Greek olives
  • 2 tablespoons capers
  • 1/2 shallot, finely minced
  • olive oil and balsamic vinegar for drizzling
  • 2 tablespoons chopped fresh basil
  • salt and pepper

Heat 2 tablespoons olive oil in a non-stick skillet over medium high heat.  Season the tuna with salt and pepper.  Sear the tuna for 2 minutes on each side.  Transfer to a plate and cover with foil until ready to slice.

Meanwhile, place the whole baby potatoes in a medium saucepan, add a pinch of salt and cover with several inches of water.  Bring water to a boil and boil the potatoes for 15-20 minutes, until they can be easily pierced with a fork.  Drain and set aside to cool slightly, then cut each potato in half or into bite-sized pieces.

Arrange the salad greens on a platter.  Arrange the green beans, zucchini slices, cherry tomatoes, olives and potatoes on top of the greens.  Sprinkle the capers and minced shallot on top.  Drizzle with 1-2 tablespoons olive oil and balsamic vinegar.  Sprinkle with salt and pepper.

Slice the tuna and arrange slices on top of the salad.  Serve immediately with fresh bread and olive oil, balsamic vinegar and herbs for dipping the bread.

If eaten as a meal, this makes 2 generous servings.  If served with other food, it can serve 4 people.