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Salad Nicoise

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $16.89 One serving costs about $16.89 One serving costs about $16.89

$16.89 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,healthy,pescetarian,gluten free,dairy free,pescatarian side dish,lunch,salad,main course,main dish,dinner Mediterranean,French,European
spoonacular Score:79%

Spoonacular Score: 79%

 

Salad Nicoise requires about approximately 45 minutes from start to finish. This recipe serves 6 and costs $16.89 per serving. One portion of this dish contains approximately 113g of protein, 55g of fat, and a total of 1005 calories. 1 person were impressed by this recipe. Only a few people really liked this Mediterranean dish. It works well as a main course. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A mixture of shallot, green beans, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. Nicoise Salad, Nicoise Salad, and Nicoise Salad are very similar to this recipe.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.

Lapis Luna Chardonnay

Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.

» Get this wine on Wine.com

Ingredients

Servings:
0.5 cup
0.5 cup lemon juice
lemon juice
0.75 cup
0.75 cup olive oil
olive oil
1 medium
1 medium shallot
shallot
1 Tbsp
1 Tbsp fresh thyme leaves
fresh thyme leaves
2 Tbsps
2 Tbsps fresh basil leaves
fresh basil leaves
2 tsps
2 tsps fresh oregano leaves
fresh oregano leaves
1 tsp
1 tsp dijon mustard
dijon mustard
some
some black salt and pepper
black salt and pepper
16
16  cooked ahi tuna steaks
cooked ahi tuna steaks
6
6  cooked eggs
cooked eggs
10 inches
10 inches red new potatoes
red new potatoes
2 medium
2 medium dried butter lettuce
dried butter lettuce
3 small
3 small tomatoes
tomatoes
1 small
1 small red onion
red onion
8 ounces
8 ounces green beans
green beans
0.25 cup
0.25 cup olives
olives
2 Tbsps
2 Tbsps capers
capers
0.5 cup lemon juice
0.5 cup
lemon juice
0.75 cup olive oil
0.75 cup
olive oil
1 medium shallot
1 medium
shallot
1 Tbsp fresh thyme leaves
1 Tbsp
fresh thyme leaves
2 Tbsps fresh basil leaves
2 Tbsps
fresh basil leaves
2 tsps fresh oregano leaves
2 tsps
fresh oregano leaves
1 tsp dijon mustard
1 tsp
dijon mustard
some black salt and pepper
some
black salt and pepper
16  cooked ahi tuna steaks
16
cooked ahi tuna steaks
6  cooked eggs
6
cooked eggs
10 inches red new potatoes
10 inches
red new potatoes
2 medium dried butter lettuce
2 medium
dried butter lettuce
3 small tomatoes
3 small
tomatoes
1 small red onion
1 small
red onion
8 ounces green beans
8 ounces
green beans
0.25 cup olives
0.25 cup
olives
2 Tbsps capers
2 Tbsps
capers

Equipment

slotted spoon
slotted spoon
frying pan
frying pan
grill
grill
whisk
whisk
bowl
bowl
pot
pot
slotted spoon
slotted spoon
frying pan
frying pan
grill
grill
whisk
whisk
bowl
bowl
pot
pot


Instructions

Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through. Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside. Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside. While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter. Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed. Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $16.87
Ingredient
½ cups lemon juice
¾ cups olive oil
1 medium shallot
1 tablespoon fresh thyme leaves
2 tablespoons fresh basil leaves
2 teaspoons fresh oregano leaves
1 teaspoon dijon mustard
16 cooked ahi tuna steaks
6 cooked eggs
10 inches red new potatoes
2 mediums dried butter lettuce
3 smalls tomatoes
1 small red onion
8 ounces green beans
¼ cups olives
2 tablespoons capers
Price
$0.83
$1.93
$0.14
$0.37
$0.16
$0.21
$0.05
$93.11
$1.44
$0.03
$0.14
$0.80
$0.37
$0.76
$0.27
$0.62
$101.21

Tips

Health Tips

  • Tuna is high in protein and omega-3 fatty acids, but it can also be high in mercury. We recommend trying smaller fish, such as herring, sardines, and mackerel, in place of tuna. With the right recipes, you can get used to the fishier taste. If you really want to stick with tuna, choose light tuna over albacore and limit consumption to about one can a week.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Tuna's sustainability heavily depends on the fishing spots and methods. Inform yourself about where and how your tuna was caught or choose more widely sustainable options, such as herring, sardines, or mackerel instead.

Disclaimer

Nutritional Information

Quickview
1005k Calories
113g Protein
54g Total Fat
10g Carbs
84% Health Score
Limit These
Calories
1005k
50%

Fat
54g
84%

  Saturated Fat
10g
69%

Carbohydrates
10g
4%

  Sugar
4g
5%

Cholesterol
335mg
112%

Sodium
449mg
20%

Get Enough Of These
Protein
113g
226%

Vitamin B12
43µg
719%

Selenium
179µg
257%

Vitamin A
10986IU
220%

Vitamin B3
40mg
200%

Vitamin D
26µg
178%

Phosphorus
1280mg
128%

Vitamin B6
2mg
115%

Vitamin B2
1mg
83%

Vitamin B1
1mg
79%

Vitamin E
9mg
65%

Magnesium
257mg
64%

Vitamin B5
5mg
57%

Potassium
1498mg
43%

Iron
6mg
38%

Vitamin K
35µg
34%

Vitamin C
23mg
28%

Copper
0.52mg
26%

Zinc
3mg
24%

Manganese
0.33mg
16%

Folate
63µg
16%

Fiber
2g
12%

Calcium
109mg
11%

covered percent of daily need

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