This salad features all the classic niçoise ingredients and flavors, with a bright and fresh lemony dressing, and uses fresh seared tuna in place of canned. The tuna will be rare in the center. Add an additional 2 to 3 minutes per side for more doneness.

Tuna Niçoise Salad

Serves 4

Active Time: 45 minutes

Total Time: 50 minutes

10 ounces 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

1/2 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

5 tablespoons extra-virgin olive oil, divided

1 tablespoon chopped fresh flat-leaf parsley

1 fresh tuna steak

8 cups torn green leaf or bibb lettuce

2 hard-boiled eggs, peeled and halved lengthwise

1 cup halved cherry tomatoes

1/2 cup pitted Niçoise olives

1. Place a steamer basket in the bottom of a large pot and add water to just below the bottom of the basket. Cover and bring to a boil over high heat. Add potatoes to the basket and reduce heat to medium; cook, covered, until tender, about 15 minutes. (Do not remove pot from heat.) Transfer potatoes to a plate and let cool for about 10 minutes.

2. Meanwhile, add green beans to the basket; cook over medium heat, covered, until tender-crisp, about 5 minutes. Transfer the beans to the plate with the potatoes. Cut the cooled potatoes in half crosswise.

3. Whisk lemon juice, shallot, mustard and 1/4 teaspoon each salt and pepper in a medium bowl until smooth. Whisking constantly, gradually drizzle in 4 tablespoons oil. Whisk in parsley until combined.

4. Pat tuna dry; sprinkle with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tuna and cook, turning once, until lightly browned, about 2 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes. Slice 1/2-inch thick against the grain.

5. Arrange lettuce on a platter or 4 plates; top with the sliced tuna, halved potatoes, green beans, eggs, tomatoes and olives. Drizzle evenly with the dressing and serve immediately.

Recipe nutrition per serving: 356 Calories, Total Fat: 23 g, Saturated Fat: 3 g, Cholesterol: 115 mg, Carbohydrates: 19 g, Fiber: 3 g, Total Sugars: 3 g, Protein: 20 g, Sodium: 640 mg, Potassium: 467 mg, Phosphorus: 230 mg, Iron: 2 mg, Folate: 42 mcg, Calcium: 97 mg, Vitamin A: 3105 IU, Vitamin C: 15 mg, Vitamin D: 61 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.