Salad for dinner, not salad with dinner but for dinner. Well, for me it has to be substantial or I probably won`t be too happy. Problem solved with this recipe. Meat (well fresh ahi tuna), potatoes, eggs & veggies finished with a lemon Dijon vinaigrette. Today what we have is a Fresh Ahi Tuna Nicoise Salad with a couple of changes from the classic to up the nutrition profile.
Here`s what you need:
Tuna Steak 3-6 ounces per person depending on appetite
Sweet Potato-1 cup per person peeled and chopped
Hard Boiled Egg 1-2 per person halved
Haricot Verts or Green Beans-1 cup per person
Tomato 1/2-1 cup per person
Kale- 1 cup per person chopped
For the vinaigrette:
1 Lemon juiced
1 Garlic clove
1 tsp Dijon Mustard
1/2 tsp Italian Seasoning herb mix
1 tbl White Vinegar
3 tbl Extra Virgin Olive Oil
Peel and chop your sweet potato, toss with a little olive oil and season with salt & pepper. Line a baking sheet with foil, add the potatoes in a single layer and roast in a preheated 400 degree oven for 35-40 minutes turning them over after about 20 minutes.
Blanch your haricot verts or green beans.
Bring a sauce pan of water to a boil. Add your beans and cook for 2-3 minutes. Remove to an ice bath or cold water to stop the cooking process.
Beans blanched and brightened.
Season your tuna steaks with salt & pepper.
Heat a skillet over medium high heat. Add a tablespoon of olive oil to the pan and add the tuna.
We are just searing these babies and it`s going to be fast. 2-3 minutes per side depending on thickness. We want these rare in the middle. Remove from heat.
Let`s make our vinaigrette:
Add the lemon juice, mustard, garlic, herb seasoning blend, a pinch of salt & vinegar to a blender cup. Turn it on and slowly add the olive oil to emulsify.
Let`s finish this bad boy!!
Toss the kale in a touch of the vinaigrette to lightly coat. Portion onto the plate. Place your tuna on top. Add the remaining ingredients and drizzle some of the remaining dressing over the top. Enjoy!!