Page 200 - 28_Days_of_Clean_Eating.sanet.cd

Tuna Niçoise Salad

Gluten-Free
Dairy-Free
This traditional, composed French tuna and fresh vegetable salad
includes elements that can be made ahead. Try cooking the potatoes,
green beans, and hard-boiled eggs eggs a day or two in advance or
make the vinaigrette the day before to help save time with dinner prep.

Cooking Tip: This recipe calls for hard-boiled eggs. Place the eggs
in a saucepan with water to cover and bring to a boil. Remove the
pan from the heat and let it stand for 15 minutes. Drain.

½ pound new potatoes, halved 4 cups chopped romaine lettuce
¼ pound fresh green 2 tomatoes, cut into wedges
beans, trimmed ½ cup Kalamata olives
1 pound tuna steaks ½ cup Mustard-Thyme
½ teaspoon salt Vinaigrette (page 303)
½ teaspoon freshly ground 4 hard-boiled eggs, peeled
black pepper and quartered
1 tablespoon avocado oil
1. In a medium pot, add the potatoes, cover them with water, and
bring to a boil. Cook for 15 minutes or until the potatoes are ten-
der. Add the green beans during the last 5 minutes of cooking.
2. Drain the potatoes and green beans; rinse with cold water to cool.
3. Sprinkle the tuna with salt and pepper. Heat the oil in a large
nonstick skillet over medium-high heat. Sear the tuna for 1 to
2 minutes on each side or to the desired doneness. Set aside.
4. On four individual serving plates, lay down a bed of chopped
romaine and then group the potatoes, green beans, tomatoes, and
olives on top. Slice the seared tuna and divide it evenly among
the plates.
5. Pour the vinaigrette over the salad to dress. Place 4 egg quarters
on each plate.
Serves 4. Prep time: 15 minutes. Cooking time: 15 minutes. Total time: 30 minutes.

Per serving: Calories: 386 Fat: 14.2g Saturated Fat: 3.6g Protein: 42.1g
Carbohydrates: 21.5g Fiber: 4.3g

Fish and Seafood Dinners 199