Deconstructed Tuna Niçoise Bowl
Deconstructed Tuna Niçoise Bowl
Ingredients
For the Tuna
- 1 1/4 pounds tuna steaks, about 1-inch thick
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Vegetables
- 1 pound small red potatoes, halved or quartered if large
- 8 ounces green beans, trimmed
- 1 pint cherry tomatoes, halved
- 4 hard-boiled eggs, peeled and quartered
- 1/2 cup Kalamata olives, pitted
- 1/4 cup red onion, thinly sliced
- 4 cups mixed greens
For the Lemon-Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the potatoes: Place the halved or quartered red potatoes in a medium saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until fork-tender. Drain well and set aside.
⏱️ 15 min
- 2
Blanch the green beans: While the potatoes cook, bring a separate small pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes, or until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain well.
⏱️ 7 min
- 3
Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped fresh parsley, chopped fresh chives, minced garlic, salt, and black pepper until well combined.
⏱️ 5 min
- 4
Cook the tuna: Pat the tuna steaks dry with paper towels. Season both sides with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat a large skillet or grill pan over medium-high heat. Once hot, add the tuna steaks and cook for 2-3 minutes per side for medium-rare, or longer to your desired doneness. Remove from heat and let rest for a few minutes, then flake into large pieces.
⏱️ 8 min
- 5
Assemble the bowls: Divide the mixed greens among four serving bowls. Artfully arrange the cooked potatoes, blanched green beans, halved cherry tomatoes, quartered hard-boiled eggs, Kalamata olives, sliced red onion, and flaked tuna over the greens in each bowl.
⏱️ 5 min
- 6
Drizzle each bowl generously with the lemon-herb vinaigrette just before serving. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Deconstructed Tuna Niçoise Bowl
For the Tuna
- 1 1/4 pounds tuna steaks, about 1-inch thick
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Vegetables
- 1 pound small red potatoes, halved or quartered if large
- 8 ounces green beans, trimmed
- 1 pint cherry tomatoes, halved
- 4 hard-boiled eggs, peeled and quartered
- 1/2 cup Kalamata olives, pitted
- 1/4 cup red onion, thinly sliced
- 4 cups mixed greens
For the Lemon-Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the potatoes: Place the halved or quartered red potatoes in a medium saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until fork-tender. Drain well and set aside.
⏱️ 15 min - 2
Blanch the green beans: While the potatoes cook, bring a separate small pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes, or until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain well.
⏱️ 7 min - 3
Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped fresh parsley, chopped fresh chives, minced garlic, salt, and black pepper until well combined.
⏱️ 5 min - 4
Cook the tuna: Pat the tuna steaks dry with paper towels. Season both sides with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat a large skillet or grill pan over medium-high heat. Once hot, add the tuna steaks and cook for 2-3 minutes per side for medium-rare, or longer to your desired doneness. Remove from heat and let rest for a few minutes, then flake into large pieces.
⏱️ 8 min - 5
Assemble the bowls: Divide the mixed greens among four serving bowls. Artfully arrange the cooked potatoes, blanched green beans, halved cherry tomatoes, quartered hard-boiled eggs, Kalamata olives, sliced red onion, and flaked tuna over the greens in each bowl.
⏱️ 5 min - 6
Drizzle each bowl generously with the lemon-herb vinaigrette just before serving. Serve immediately.
⏱️ 2 min