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Warm Niçoise Salad with Grilled Tuna Steak

Warm Niçoise Salad with Grilled Tuna Steak

Raw animal protein, especially organ meats like liver, contains small amounts of vitamin C. This vitamin C is destroyed during the cooking process. Because of this, humans can't get a significant amount of vitamin C from meat. The richest sources of vitamin C are fruits and vegetables.

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    Eggs 1.0 Unit(s)

    Eggs
    Kalamata Olives 30.0 grams

    Kalamata Olives
    Cherry Tomatoes 60.0 grams

    Cherry Tomatoes
    Potato 30.0 grams

    Potato
    Green French Beans 30.0 grams

    Green French Beans
    Romaine Lettuce 75.0 grams

    Romaine Lettuce
    Lemon 50.0 grams

    Lemon
    Balsamic Dressing by Let's Cook 15.0 ml

    Balsamic Dressing by Let's Cook
    Tuna Steaks 140.0 grams

    Tuna Steaks
    • Time : 25.0 mins
      • |
    • Calories: 476.0 kcal
      • |
    • Protein : 71.0 g
      • |
    • Fat : 11.0 g
      • |
    • Carb. : 25.0 g
    Mise en Place
    Prepare the ingredients as follows:

    Egg: Hard boil the egg. To hard boil the egg; Place the eggs in a pot make sure there is at least 3cm of water above the egg. Bring the water to a boil, cover, and let it boil for 8-10 minutes. After boiling, plunge them in ice water. This cools them rapidly to keep the texture and makes them easier to handle
    Romaine Lettuce: Cut into mid-sized leaves
    Green French Beans: string them and boil for 3 minutes in boiling salted water
    Cherry Tomatoes: Cut in half
    Russet Potatoes: Peel them and cut them into cubes. Boil them for 5-10 minutes or until they are cooked, in cold salted water
    Lemon: Cut in half.
    Grill the Tuna
    Heat some oil in a pan. Lightly season the tuna. Make sure the pan is very hot. Then sear the tuna on all four sides. Sear the tuna for a maximum of 10 seconds on each side.
    Prepare the Salad
    Lightly dress the salad ingredients (except the eggs and tuna) with the dressing provided and some extra virgin olive oil. Then arrange the entire salad on a plate. Use the lemon as a garnish or if you like some lemon juice squeezed on your tuna.