Tuna niçoise salad

Delight your taste buds with this flavorful Tuna Niçoise Salad recipe. Packed with fresh ingredients like tuna, olives, green beans, and potatoes, it's a culinary masterpiece.

Ingredients:

• 280g baby yellow or red potatoes (about 2 cups), scrubbed
• 1 cup halved crosswise fresh green beans
• 3 tablespoons fresh lemon juice
• 2 tablespoons finely chopped shallot
• 1 teaspoon Dijon mustard
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 5 tablespoons extra-virgin olive oil, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 (230g) fresh tuna steak
• 8 cups torn green leaf or Bibb lettuce
• 2 hard-boiled eggs, peeled and halved lengthwise
• 1 cup halved cherry tomatoes
• ½ cup pitted Niçoise olives

Instructions:

1. Place a steamer basket in a large pot and fill with water just below the bottom of the basket. Cover the pot and bring the water to a boil on high heat. Once boiling, add the potatoes to the basket and lower the heat to medium. Allow the potatoes to cook with the pot covered until they are tender, which should take approximately 15 minutes. Keep the pot on the heat. Once the potatoes are ready, remove them from the basket and let them cool on a plate for around 10 minutes.
2. While the potatoes are cooling, place the green beans in the steamer basket. Cook them over medium heat with the pot covered until they reach a tender-crisp consistency, which should take about 5 minutes. Transfer the beans to the plate with the potatoes. Proceed to cut the cooled potatoes in half widthwise.
3. In a medium bowl, combine lemon juice, shallot, mustard, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Whisk the ingredients together until they form a smooth mixture. Gradually add 4 tablespoons of oil while whisking constantly. Stir in the parsley until it is fully incorporated.
4. Dry the tuna with a paper towel and season it with the remaining 1/4 teaspoon each of salt and pepper. In a nonstick skillet over medium heat, heat the remaining 1 tablespoon of oil. Add the tuna to the skillet and cook for about 2 minutes on each side until it is lightly browned. Transfer the tuna to a cutting board and let it rest for 5 minutes before slicing it against the grain into 1/2-inch thick pieces.
5. On a platter or on 4 individual plates, arrange the lettuce. Top the lettuce with the sliced tuna, halved potatoes, green beans, eggs, tomatoes, and olives. Drizzle the dressing evenly over the top and serve immediately.

Summary:

• Calories: 1408 kcal
• Fat: 87 g
• Protein: 82 g
• Carbs: 84 g
• Potassium: 4307 mg
• Magnesium: 271 mg