Seared Tuna Nicoise Salad

🥘 Ingredients

• Dijon mustard
  1 tsp
• baby potatoes
  1 c
• black pepper
  ¼ tsp
• cherry tomatoes
  1 c
• chickpeas
  1 can
• cucumber
  1 unit
• green beans
  1 c
• lemon
  1 unit
• lemon juice
  2 tbsp
• mixed greens
  4 c
• olive oil
  2 tbsp
• salt
  1 tsp
• tuna steaks
  8 oz

🍳 Cookware

• medium saucepan
• small bowl
• large skillet

1. 1

   Halve and deseed cucumber . Quarter cherry tomatoes . Trim green beans . Peel and halve baby potatoes . Drain and rinse chickpeas . Halve lemon and juice one half.

   cucumber: 1 unit, cherry tomatoes: 1 c, green beans: 1 c, baby potatoes: 1 c, chickpeas: 1 can, lemon: 1 unit
2. 2

   Place baby potatoes and green beans in a medium saucepan . Cover with water, add a pinch of salt , and bring to a boil. Cook until tender ⏱️ 10 minutes . Drain well.

   salt: 1 tsp
3. 3

   In a small bowl , mash ½ cup chickpeas into a rough paste. Whisk in lemon juice , olive oil , Dijon mustard , and a pinch of black pepper until smooth.

   lemon juice: 2 tbsp, olive oil: 2 tbsp, Dijon mustard: 1 tsp, black pepper: ¼ tsp
4. 4

   Pat tuna steaks dry and season with salt and pepper. Heat a large skillet over high heat. Sear tuna ⏱️ 1 minutes per side until crisp outside and pink inside. Slice against the grain.

   tuna steaks: 8 oz
5. 5

   Divide mixed greens between plates. Arrange potatoes, green beans, tomatoes, and cucumber on top. Fan tuna slices over the salad. Drizzle generously with chickpea-lemon dressing. Serve immediately.

   mixed greens: 4 c