One of my favourite things to make is an epic salad. I love the combination of different flavours, textures, all the pretty colours, and how filling it is, despite being healthy. On this particular day, I was craving me some tuna niçoise salad! Yum. I have good memories of taking a hike to Quarry Rock last summer, enjoying a spectacular view at the top, then coming home and making this gigantic salad for dinner.
Here are the things you will need:
- Romaine lettuce
- Green beans
- Cherry tomatoes
- Tuna steak
- Sesame seeds (optional)
- Lemon juice
- Olive oil
- Salt, pepper
- Chopped garlic
Boil the eggs and steam the chopped green beans. In the meanwhile, you can clean and chop the lettuce and tomatoes, as well as prepare the olives. You can also make the vinaigrette by whisking all the ingredients together. I generally try to have a 1:3 ratio of acid to oil.
Then, season your tuna steak with salt, and pat sesame seeds all over it. It looks prettier if you use a combination of white and black sesame seeds, but I only had black ones on hand, and it turned out great.
Sear for a few minutes on each side, depending on how raw you want the middle to be. On this occasion, I didn’t want it too red, so I cooked it more than I usually do, but it was still pink in the middle. I guess you’d call it done medium? Usually, tuna steaks are best done rare.
Chop the boiled eggs and drain the green beans when done. Mix all the salad ingredients up, and drizzle the dressing all over. Slice the tuna steaks against the grain, and spread out on top. This is an awesome salad, I promise you’ll love it!!!