Asparagus Tuna Niçoise Salad

Classic French composed salad gets a bit of a spring makeover.

Prep Time: 25 min. | Cook Time: 20 min. | Total Time: 45 min. | Serves: 4 | Difficulty: Medium

  • ½ cup olive oil plus 1 Tbsp., divided
  • 3 Tbsp. lemon juice
  • 1 Tbsp. dijon mustard
  • 2 tsp. honey
  • ½ tsp. Kroger® Minced Garlic
  • ⅛ tsp. salt
  • ⅛ tsp. ground black pepper plus ½ tsp., divided
  • 1 bunch asparagus, trimmed and cut in half
  • 12 oz. petite potatoes
  • 1 head butter lettuce, torn
  • 4 large hard-boiled eggs, peeled and quartered
  • 1 cup grape tomatoes, cut in half
  • ½ cup niçoise or Kalamata olives
  • 1 lb. wild caught tuna steak
  • 1 tsp. Kosher salt
  1. In a mason jar combine vinaigrette ingredients; screw on lid and shake vigorously to combine.
  2. Bring a 3 quart pot of salted water to a boil. Add asparagus, cook 1-2 minutes, until tender crisp. Remove; place in an ice bath to stop cooking. Add potatoes to water, cook 15-18 minutes until tender. Cool in ice bath. When vegetables are cool remove and pat dry.
  3. When ready to eat divide lettuce, asparagus, potatoes, eggs, tomatoes and olives between serving plates.
  4. Season tuna steak with salt and ½ teaspoon pepper. Heat 1 tablespoon oil in a pan over medium high heat; add tuna. Sear 2-3 minutes per side or to desired doneness. Slice tuna and add to salads. Drizzle with vinaigrette.
  5. Refrigerate leftovers.

Tip: The vegetables can be prepared up to 1 day ahead of time and stored in the refrigerator. The vinaigrette can be prepared up to 5 days ahead and stored refrigerated, whisk to combine before using. Sear the tuna just before serving.

Nutrition Analysis:

Per serving: Calories 610, Calories from Fat 350, Total Fat 39g (60% DV), Saturated Fat 8g (40% DV), Trans Fat 0g, Cholesterol 230mg (77% DV), Sodium 1070mg (45% DV), Carbohydrates 24g (8% DV), Dietary Fiber 3g (12% DV), Sugars 6g, Protein 38g, Vitamin A 50%, Vitamin C 50%, Calcium 8%, Iron 30%.

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