Seared Tuna Nicoise Salad
Ingredients
Salad
- 1 tbsp coconut oil
- 4 ounce wild, fresh Tuna
- ¼ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds (can use all white if don’t have black)
- ½ cup Baby Spinach Leaves
- 1 cup bib lettuce leaves coarsely chopped
- ½ cup green beans
- ¼ cup kalamata or nicoise olives pitted
- 1/2 cup canned artichoke hearts quartered
- ¼ tsp sea salt
- ¼ tsp black pepper
Dressing
- 2 tbsp Fresh lemon juice
- ¼ cup olive oil extra virgin
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
- Heat the coconut oil in saute pan.
- Sprinkle salt and pepper on the tuna, and then dredge both sides in the mixed sesame seeds.
- Make sure the melted coconut is very hot on high heat, and place the coated tuna on the pan.
- Cook for just a minute on each side, until the white sesame seeds start to turn a bit golden. Transfer the tuna to a cutting board and immediately slice into ¼ in thick slices and allow to cool. Tuna should be rare on the inside.
- In a large bowl, toss the remaining salad ingredients together. Place tuna on top of the tossed salad.
- In a smaller separate bowl, combine all of the dressing ingredients and mix well. Toss the salad with the dressing and serve immediately.
Notes
[nutrition-label]
Nutrition
Calories: 959kcalCarbohydrates: 16gProtein: 34gFat: 86gSaturated Fat: 22gPolyunsaturated Fat: 12gMonounsaturated Fat: 46gCholesterol: 51mgSodium: 2134mgPotassium: 938mgFiber: 7gSugar: 2gVitamin A: 1350IUVitamin C: 28.1mgCalcium: 100mgIron: 4.3mg
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