Tuna Nicoise

By minicoopercraig

Tuna salad is a food industry euphemism for fish awash in a sea of mayo. But this French-inspired tuna salad may qualify as the healthiest meal in this (or any) cookbook. Tucked within the leaves are vitamin-dense green beans, lycopene-loaded cherry tomatoes and omega-3-packed tuna, providing a perfect balance of protein, fiber and healthy fat.

Ingredients

• 4 eggs
• Salt and black pepper to taste
• 1 lb red potatoes, quartered into 1/2" chunks
• 1/2 lb green beans, ends removed
• 2 tuna steaks (6 oz each)
• 16 cups baby mixed greens (8-oz bag)
• 1/4 cup Honey Mustard Vinaigrette (search recipes)
• 1 pint cherry tomatoes, sliced in half
• 1/4 cup chopped black or green olives (kalamata and Nicoise are best)

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to boil. Turn the heat to low until the water is just simmering and carefully lower in the eggs. Cook for 7 to 8 minutes (this should yield creamy, not chalky, yolks) and remove with a slotted spoon. Transfer to a bowl of cold water.
Salt the same pot of water and add the potatoes. Cook for 15 to 20 minutes, until tender but not mushy. Right before the potatoes are done, toss in the green beans and cook for 3 to 5 minutes, until crisp-tender. (You can cook the green beans in their own pot, but why waste the water and the energy?) Drain both vegetables together.
Heat a grill pan or cast-iron skillet over high heat. Season the tuna with salt and pepper. When the pan is very hot, add the tuna and cook for 2 minutes per side, until browned on the outside but still pink in the middle. Remove and let rest for a minute of two, then slice into thin strips.
Peal the eggs and slice in half. Toss the greens with enough vinaigrette to just lightly cover. Divide among 4 chilled plates or bowls. In individual piles, around the lettuce, arrange the potatoes, tomatoes, olives, green beans and eggs. Top with slices of tuna and drizzle with extra vinaigrette, if you like.