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Classic Nicoise salad with seared tuna, olives, eggs, and green beans is a high protein, Mediterranean-inspired masterpiece. This fresh, healthy salad supports clean eats and fits a calorie deficit lifestyle.
Bring a pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes until fork-tender, then drain and slice while still warm.
In the same pot, blanch green beans for 2-3 minutes; transfer immediately to an ice bath to retain vibrant color and crispness.
Hard-boil eggs by boiling for 9-10 minutes. Cool in cold water, then peel and halve.
Pat the tuna steak dry, season with salt and pepper, and sear in 1 tablespoon olive oil in a hot skillet over medium-high heat for 90 seconds per side. Rest briefly, then slice thinly across the grain.
Whisk together 2 tablespoons olive oil, Dijon mustard, red wine vinegar, lemon juice, salt, black pepper, and chopped parsley to make the dressing.
Arrange mixed greens on a large platter. Neatly layer potatoes, green beans, tomatoes, eggs, olives, and seared tuna over the greens.
Drizzle dressing evenly over the salad and serve immediately.
