Seared Tuna Nicoise Salad

🥘 Ingredients

• black olives
  1 oz
• black pepper
• chickpeas
  1 can
• cucumber
  1 unit
• dijon mustard
  1 tsp
• grape tomatoes
  10 unit
• green beans
  2 oz
• lemon
  1 unit
• olive oil
  4 tsp
• red onion
  1 unit
• salt
• spring mix
  2 oz
• tuna
  2 fillet
• yukon potatoes
  2 unit

🍳 Cookware

• pot
• non-stick pan
• plate
• bowl
• plate

1. 1

   Bring a pot of salted water to a boil. Halve grape tomatoes . Thinly slice red onion and cucumber . Cut yukon potatoes into 1-inch cubes. Drain and rinse chickpeas .

   grape tomatoes: 10 unit, red onion: 1 unit, cucumber: 1 unit, yukon potatoes: 2 unit, chickpeas: 1 can
2. 2

   Season tuna with salt and black pepper . Heat a non-stick pan with olive oil . Sear the tuna for ⏱️ 2 minutes on each side. Set aside on a plate . Let it rest, then slice against the grain into ¼-inch slices.

   tuna: 2 fillet, salt, black pepper, olive oil: 1 tsp
3. 3

   Add green beans to the boiling water. Cook for ⏱️ 2 minutes , until crisp-tender. Remove with a slotted spoon and add the potatoes. Cook for ⏱️ 10 minutes to ⏱️ 12 minutes , until easily pierced with a knife. Drain.

   green beans: 2 oz
4. 4

   Make the dressing: take ¼ of the chickpeas and mash them in a bowl with a fork. Add dijon mustard , the juice of half the lemon , salt , black pepper , and olive oil .

   dijon mustard: 1 tsp, lemon: 1 unit, salt, black pepper, olive oil: 1 tbsp
5. 5

   Arrange spring mix on a plate with the green beans, tomatoes, potatoes, cucumber, remaining chickpeas, and red onion. Season with salt and black pepper and the juice of the remaining lemon half. Top with the sliced tuna and black olives . Drizzle with the chickpea-lemon dressing.

   spring mix: 2 oz, salt, black pepper, black olives: 1 oz