This Winter Tuna Nicoise Salad with Quinoa and Roasted Vegetables is hearty, delicious and healthy.
There’s a restaurant in town that makes a fabulous Tuna Nicoise Salad – they even poach their own tuna in oil. When this restaurant first opened, they were using a high quality canned tuna, but later decided to make their own so they could control the amount of salt in the final product (it’s much lower now according to the owner).
A while back, I bought a bag of frozen tuna steaks from Whole Foods with thoughts of making my own oil-poached tuna sous-vide. I did manage to try it and they came out really nicely. I’ll have to share that another time. For today’s Tuna Nicoise Salad, I used my panini press to grill the tuna steak. I love the panini press as a quick way to grill food indoors. Since it’s double-sided, grilling takes almost no time at all.
My winter version of Tuna Nicoise has roasted vegetables, which I think is so appropriate for this time of year, and a scoop of quinoa, which adds some whole grain goodness to this meal. This salad is hearty, delicious and healthy. I made it for lunch and ended up eating the rest of dinner.
- 4 ounce tuna steak (I used frozen packs from Whole Foods)
- 1 teaspoon olive oil
- salt and pepper, to taste or your favorite fish seasoning
- 1 hard boiled egg
- 1 cup cauliflower florets
- 1 cup brussels sprouts, trimmed, halved if big
- 1 cup green beans (I used haricot verts)
- 1 carrot, thinly sliced (I used a peeler to get long thin strips)
- 3 teaspoons olive oil
- salt and pepper, to taste
- 3 romaine lettuce leaves
- ½ cup cherry tomatoes
- 1 cup cooked quinoa
- 2 tablespoons olives, pitted
- 1 scallion, chopped
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Preheat oven to 450 degrees.
- Rub tuna with olive oil and season with salt and pepper, or your favorite fish seasoning. Grill on panini press or on top of the stove until cooked through.
- Toss cauliflower florets with 1 teaspoon olive oil and season with a little salt and pepper; place in single layer on baking tray.
- Toss brussels sprouts with 1 teaspoon olive oil and season with a little salt and pepper; place in single layer on baking try next to cauliflower.
- Toss green beans with 1 teaspoon olive oil and season with a little salt and pepper; place in single layer on baking try along with brussels sprouts and cauliflower.
- Place carrots in bowl used to toss other vegetables; toss to get light coating of oil; season with a little salt and pepper; place on baking tray with other vegetables.
- Roast vegetables 20-25 minutes until just cooked through.
- Line serving bowl with romaine lettuce leaves. Arrange tomatoes, quinoa, olives, roasted cauliflower, brussels sprouts, green beans, carrots, and tuna on top. Sprinkle with scallion. Serve with dressing.