Organic Nicoise Salad
Creator: I Am Zuri
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving: 4 servings
1 wild caught tuna steak (or sub with 1 cup cooked and seasoned tempeh for vegan option)
3 hard boiled eggs, peeled and quartered lengthwise (omit for vegan option)
5 small young organic red potatoes or 8-9 fingerling potatoes
3 small organic ripe tomatoes, cored and cut into wedges
1 small organic red onion, thinly sliced
½ pound organic green beans, trimmed and cut into 2-inch pieces
¼ cup organic niçoise olives
Salad Dressing Ingredients:
4 tablespoons organic red wine vinegar
1 tablespoon organic mustard
1 teaspoon organic maple syrup
½ salt & pepper
½ cup organic olive oil
¼ cup fresh organic minced parsley
Tuna seasoning ingredients:
1 Tablespoon of coarsely ground pepper
⅛ cup organic olive oil
½ tablespoon organic tamari sauce
For the best flow, I like to start with the potatoes. Pre-heat oven to 400, then cut potatoes into 2” wedges. Place in oven safe pan, drizzle with olive oil and himalayan salt. Bake in oven for 20 min, flip potatoes, then bake 20 min. Next up are the eggs. Fill a small pot ½ way with water, add eggs and place on high for 20 min. Now that the eggs and potatoes are busy, let’s take care of the tuna. Grab a small bowl and add olive oil, black peppers and tamari sauce. Mix with a fork, then set it aside. Rinse off the tuna, pat dry then place in bowl, massage in mix and marinate in fridge.
Let’s take care of the green beans. To keep their nutrients while enjoying a nice crisp texture, we will blanch them. If you don’t know how, then grab a small pan, fill with 2 inches of water and place on high heat. Place in green beans and boil for 2-3 minutes while you fill another bowl with ice cold water. After 2-3 minutes, your green beans will have a vibrant dark green color. Drain and toss the green beans into the ice cold water. After they have cooled, drain and set aside.
By now, your eggs may be done. If so, remove from heat, rinse with cold water and peel and quarter and set aside. If not, chop your onions, halve your tomatoes, and rinse your olives. Your potatoes should also be due for some flipping.
The next part is fun. Grab a beautiful serving bowl and toss in the eggs, the beans, the onions, tomatoes and olives, admire your work and set aside.
Your potatoes should be close to completion, so let’s finish the fish. Heat a skillet, preferably a cast iron, to high heat and watch until the surface begins to smoke, then sear tuna. Once seared, slice into thin strips and toss into your beautiful bowl.
If the “taters” are done, toss them into the bowl and get to work on your dressing! Once the dressing is done, pour over salad and gently toss and serve warm, or allow to cool. This is one of my favorite leftover lunch options!
How many servings is this? And is the mustard prepared or dry?
Hey Jennifer, this recipe calls for prepared mustard. Let us know how it turns out, tag us on social media or share a link here. Thank you! xo- Zuri
My bad – I see now that it’s 4 servings. Still need to know about the mustard.
THAT looks good!!