Vegetable Niçoise Salad with Grilled Tuna (Low‑Sodium)

Ingredients

• 200 g Fresh tuna steak
• 150 g Green beans, trimmed
• 200 g Small new potatoes, halved
• 100 g Cherry tomatoes, halved
• 30 g Pitted black olives
• 2 tbsp Olive oil
• 1 tsp Dijon mustard
• 1 tbsp Red wine vinegar
• 1 tbsp Fresh lemon juice
• to taste Fresh black pepper(optional)
• 1 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Bring a pot of water to a gentle boil, add the halved potatoes and cook for 8‑10 minutes until tender, then drain and set aside.

2. 2

   While the potatoes cook, heat a grill pan over medium‑high heat, brush the tuna steak with 1 tbsp olive oil, and grill 2‑3 minutes per side for medium‑rare; remove, let rest, then slice thinly.

3. 3

   In a separate skillet, sauté the green beans in the remaining 1 tbsp olive oil for 4‑5 minutes until crisp‑tender; transfer to a large bowl.

4. 4

   Add the cooked potatoes, cherry tomatoes, olives, and sliced tuna to the bowl; whisk together mustard, red wine vinegar, lemon juice, and a pinch of black pepper for the dressing, pour over the salad, toss gently, and garnish with chopped parsley before serving.