Whisk together 1/4 cup olive oil, vinegar, Dijon mustard, garlic, and 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl; set salad dressing aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Our take on this traditional southern France salad has freshly seared Ahi tuna steaks, veggies, and hard-boiled eggs.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. plus 2 Tbsp. Gustare Vita olive oil | ||
| 2 tbsp. Hy-Vee apple cider vinegar | ||
| 1 tsp. Hy-Vee Dijon mustard | ||
| 1 tsp. refrigerated minced garlic | ||
| ½ tsp. Hy-Vee Mediterranean sea salt, plus additional for seasoning | ||
| ½ tsp. Hy-Vee ground black pepper, plus additional for seasoning | ||
| 2 (4-oz. each) Ahi tuna steaks, cut 1-1/4-inch-thick | ||
| 4 c. mixed salad greens | ||
| ⅔ c. fresh green beans, trimmed and steamed | ||
| ⅔ c. Hy-Vee Smart Bites baby blonde potatoes, halved and steamed | ||
| ⅔ c. yellow and red cherry tomatoes, halved | ||
| 2 Hy-Vee Short Cuts hard-boiled eggs, quartered | ||
| 2 tbsp. Hy-Vee Greek Kalamata pitted black olives |
Things To Grab
- Whisk
- Small bowl
- Paper towels
- Medium skillet
- 2 serving plates
Directions
Pat tuna dry with paper towels. Season with salt and pepper. Heat remaining 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add tuna to skillet; cook for 1 to 2 minutes on each side or until desired doneness. Remove from skillet and slice.
Arrange salad greens, green beans, potatoes, tomatoes, eggs, and olive on two serving plates. Top with tuna and serve with dressing.
Nutrition facts
Servings
670 Calories per serving
Amounts Per Serving
- Total Fat: 48g
- Cholesterol: 230mg
- Sodium: 760mg
- Total Carbohydrates: 21g
- Protein: 39g
Daily Values
0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 15%