Can sexy salad be a thing? Because this one is batting its lashes and smize-ing from across the dinner table. My tuna Nicoise salad is as delicious as it is easy on the eyes. I’m definitely not trying to reinvent the wheel, but here’s my take on the classic bistro salad: peppery arugula and baby kale are topped with creamy roasted baby potatoes, snappy green beans, jammy eggs, and seared ahi tuna seasoned with everyone’s favorite, Trader Joe’s Everything But the Bagel seasoning. And let’s not forget the sweet cherry tomatoes, crunchy cukes, and briny capers and olives that get drizzled with a punchy, acidic, dijon dressing. It’s vibrant, hearty, and a welcomed break from binge eating baked goods.

Tuna Nicoise Salad

Ingredients:

1 1/2 lbs baby potatoes

1/2 C + 3 Tbsp olive oil

1/2 tsp + 1 pinch kosher salt

1/2 lbs green beans or haricot vert, trimmed

4 eggs

4 4 oz ahi tuna filet

4 tsp Trader Joe’s everything but the bagel seasoning

Persian or English cumber, sliced

cherry tomatoes, halved

Arugula, kale or spring greens

Nicoise olives

capers

3 Tbsp shallot, minced

1/4 tsp garlic, grated

2 Tbsp dijon mustard

1/4 C white wine vinegar

pepper

chives, minced

Preheat oven to 425 degrees.

Place potatoes on a large rimmed baking sheet and season with 2 Tbsp of olive oil and 1/2 tsp salt. Toss to coat thoroughly and bake in the oven for 15-20 minutes or until the potatoes are tender and their skins have started to crisp.

While the potatoes are baking, bring a large pot of heavily salted water to a boil. Add the green beans and cook for 2-3 minutes. Remove immediately with a slotted spoon and transfer to an ice bath to stop the cooking. Once the beans are completely cooled, transfer to a paper towel lined plate and set aside.

Add the eggs to the pot of boiling water and cook for 7 minutes. Remove immediately with a slotted spoon and transfer to an ice bath to stop the cooking. Peel the eggs once cooled, and set aside.

Make the dressing by combining the minced shallot, grated garlic, dijon mustard, white wine vinegar, 1/2 C of olive oil, a pinch of salt, and pepper into a large sealable jar. Seal lid and shake until the dressing has emulsified and is thick.

Season each tuna steak with 1 tsp EBTB seasoning, making sure to coat all sides of the fish. Heat 1 Tbsp of olive oil in a nonstick pan over medium high heat. Cook fish 2 minutes per side, and 5 seconds around the edges to sear the tuna completely. Remove from the pan and slice into 1/4-1/2” slices.

Plate salads by arranging a large pile of greens on plate, and top with sliced tuna, green beans, potatoes, cherry tomatoes, sliced cucumbers, 1 halved egg, capers, and olives. Drizzle salad dressing over the top and garnish with a sprinkling of chives.

Makes 4 servings.