Ahi Tuna Nicoise Salad with Basil Dressing
Prep Time: 15 mins | Cook Time: 0 mins | Course: Dinner | Serves: 4
Fresh ahi tuna steaks seared or grilled to perfection over nicoise salad with steamed green beans, and red potatoes, chopped cherry tomatoes, cucumber, celery, green and red onion over a bed of spinach with feta cheese, kalamata olives and a lovely basil vinaigrette. Inspired by Martha Stewart https://www.marthastewart.com/345009/grilled-tuna-with-mediterranean-chopped
½ lb red creamer potatoes, halved if large
16 oz green beans
4 small ahi tuna fillets
2 Tbsp olive oil
Salt and pepper, to taste
12 oz spinach
1 pint cherry tomatoes
1 stalk celery, chopped
2 persian cucumbers, sliced
½ red onion, sliced thin
2 green onions, sliced
3 oz feta cheese crumbled
½ cup sliced kalamata olives
⅔ cup olive oil
⅓ cup red wine vinegar
½ cup basil leaves
1 lemon, sliced into wedges
Add cold water to a dutch oven to cover the potatoes, bring them to a boil and cook for about 7 minutes. Add green beans and steam for about 7 minutes longer. Test potatoes with a knife to ensure they’re tender.
In a large skillet, heat the olive oil over high heat, season the ahi with salt and pepper and sear for about 2 minutes per side or until done to your desired taste.
Lay spinach on a large platter and add chopped veggies, potatoes and green beans, cheese and olives and ahi steaks.
Lay spinach on a large platter and add chopped veggies, potatoes and green beans, cheese and olives and ahi steaks.
Mix olive oil, red wine vinegar, basil, some salt and pepper to a blender and blend until basil is chopped fine and the dressing has come together. Pour dressing over the salad and lay lemon wedges around the edges for garnish and for squeezing over the fish.
