Paleo Tuna Nicoise Salad
This Paleo Tuna Nicoise Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. Packed with protein and healthy fats, this salad is a great option for a satisfying lunch or dinner.
Ingredients
- 1 lb fresh tuna steaks
- 1 lb baby potatoes
- 4 large eggs
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives
- 4 cups mixed greens
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Bring a pot of water to a boil and cook the baby potatoes until tender, about 10 minutes. Drain and set aside to cool.
- In the same pot, place the eggs and cover with water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer the eggs to a bowl of ice water to cool, then peel and halve them.
- Season the tuna steaks with salt and pepper, then sear in a hot skillet for 2-3 minutes per side, or until cooked to your liking. Let the tuna rest for a few minutes, then slice into thin strips.
- In a large bowl, toss the mixed greens with olive oil and red wine vinegar. Season with salt and pepper.
- Arrange the dressed greens on a platter, then top with the cooked potatoes, cherry tomatoes, Kalamata olives, hard-boiled eggs, and sliced tuna.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Skillet Bowl Platter
Tools
Knife Cutting board Tongs
Serving suggestions
Serve the Paleo Tuna Nicoise Salad with a side of crusty bread and a glass of white wine for a complete meal.
Tips & tricks
For a variation, you can use canned tuna instead of fresh tuna steaks for a quicker and more budget-friendly option.
Cost
$20