Dominican Niçoise Salad with Tuna

Prep Time: 20

Cook Time: 10

Total Time: 25

Servings:

Author: Gaila - Strength & Sazón

5 from 1 vote

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Dominican Niçoise with tuna, naranja agria vinaigrette, tostones instead of croutons, and hard-boiled eggs. 35g protein per serving.

Ingredients

For the salad:

3 cans of good quality tuna or 1.5 lb fresh tuna steak ahi or yellowfin, cut into 4 portions
4 large eggs hard-boiled and halved
1 lb green beans trimmed and blanched 3 minutes
2 cups cherry tomatoes halved
½ cup Kalamata olives
2 tablespoon capers
4 cups mixed greens or romaine
8 small tostones follow your tostones recipe, make smaller pieces
Salt and black pepper

For the vinaigrette:

3 tablespoon extra virgin olive oil
2 tablespoon naranja agria or 1 tablespoon lime + 1 tablespoon orange juice
1 teaspoon Dijon mustard
1 garlic clove pressed
1 tablespoon fresh cilantro minced
Salt and black pepper

Instructions

Make the vinaigrette: whisk all dressing ingredients together in a small bowl. Taste and adjust. Set aside.
Hard-boil the eggs: place eggs in cold water, bring to a boil, cook 9 minutes, transfer to ice water. Peel and halve.
Blanch the beans: cook green beans in boiling salted water 3 minutes. Transfer to ice water to stop cooking. Drain and dry.
Drain the tuna.
Assemble: arrange greens on plates or a large platter. Add green beans, cherry tomatoes, olives, capers, and halved eggs. Place warm sliced tuna on top. Add tostones around the edges. Drizzle vinaigrette over everything.
Serve immediately while the tuna is still warm.

Notes

Tostones for this salad should be made smaller than usual, approximately 2 inches, so they work as a component rather than overwhelming the plate. The naranja agria is what makes this vinaigrette Dominican. If unavailable, use 1 tablespoon lime juice plus 1 tablespoon orange juice. Choose the best quality canned tuna you can find, packed in olive oil or water, it makes a significant difference in flavor.

Nutrition

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