Greek-Inspired Niçoise with Kalamata Tapenade
Incorporates Mediterranean flavors with a rich olive tapenade dressing, cucumbers, and extra oregano.
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Ingredients
- 2 6-ounce portions Ahi tuna steaks
- 1/2 cup Kalamata olives, pitted
- 1/3 cup Extra virgin olive oil
- 2 teaspoons Dried oregano
- 1 medium English cucumber, sliced
- 2 large Hard-boiled eggs, halved
- 1 cup Cherry tomatoes, halved
- 4 ounces Green beans, blanched
- 1/4 cup Red onion, thinly sliced
- 1 tablespoon Lemon juice
Instructions
- 1
Pulse the Kalamata olives, 2 tablespoons of olive oil, and 1 teaspoon of oregano in a food processor until it forms a coarse paste.
- 2
Rub the tuna steaks with a little olive oil and the remaining teaspoon of oregano, then sear in a hot pan for 2 minutes per side for medium-rare.
- 3
Whisk the remaining olive oil with the lemon juice and a spoonful of the olive tapenade to create the dressing.
- 4
In a large bowl, arrange a bed of sliced cucumbers and blanched green beans.
- 5
Place the halved cherry tomatoes, red onion slices, and hard-boiled eggs around the edges of the bowl.
- 6
Slice the seared tuna into thin strips and place them in the center of the salad.
- 7
Dollop the remaining Kalamata tapenade over the tuna slices.
- 8
Drizzle the lemon-olive oil dressing over the entire salad just before serving.
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