Yellowfin Tuna Nicoise

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Recipes

Ingredients

4 4-ounce
tuna steaks
kosher salt to taste
cracked black pepper to taste
2 tablespoons
olive oil
8 ounces
French cut green beans, ends trimmed and cooked
1 cup
cherry tomatoes, cut in half
1 cup
Kalamata or nicoise olives, pitted
vinaigrette dressing, lemon or mustard
2 heads
romaine lettuce, cut in half lengthwise
4
eggs, hard-boiled and sliced
herbed goat cheese (optional)
fingerling potatoes, boiled and cut into quarters (optional)
asparagus spears, cooked (optional)

Preparation

Season the tuna on both sides with salt, pepper. Heat olive oil in a sauté pan over high heat; add tuna steaks and sear for 2 minutes on each side for medium rare. Remove from heat and slice thin. Set aside to cool. In a medium bowl, toss the vegetables with vinaigrette dressing. Place romaine lettuce on plates and arrange the vegetables, olives and egg slices around the greens toward the outside of the plate. Place the tuna steak on top of the greens. Drizzle a small amount of vinaigrette over the tuna and vegetables. If using goat cheese, crumble a small amount on top of the tuna. Nicoise salad should be served at room temperature or cold.

Yield

4 servings

Nutritional Value Per Serving

Calories 579, Calories From Fat 299, Total Fat 34g, Saturated Fat 5g, Trans Fatty Acid 0g, Cholesterol 263mg, Total Carbohydrates 30g, Protein 42g, Omega 3 Fatty Acid 0g

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