Tuna Nicoise Lettuce Wraps
Crisp lettuce leaves hold a classic French salad's flavors in a light, handheld form.
Dietary
Pescatarian, Wheat free, Dairy free, Nut free, Halal
Allergens
Fish, Eggs
This dish takes the components of a traditional Nicoise salad — seared tuna, tender potatoes, green beans, olives, and a tangy vinaigrette — and tucks them into crisp lettuce cups. It makes a satisfying light lunch or dinner, especially in warmer months when a cool, protein-packed meal is appealing.
Ingredients
- 8 ounces ounces baby potatoes, halved
- 4 ounces ounces green beans, trimmed
- 2 tuna steaks, about 6 ounces each
- 1 tablespoon tablespoon olive oil
- 1/2 teaspoon teaspoon salt
- 1/4 teaspoon teaspoon black pepper
- 2 large eggs
- 1 head butter lettuce, leaves separated
- 1 cup cup cherry tomatoes, halved
- 1/3 cup cup Nicoise or Kalamata olives, pitted
- 1/4 cup cup red onion, thinly sliced
- 1/3 cup cup red wine vinaigrette
- 2 tablespoons tablespoons fresh parsley, chopped
Method
-
Place the baby potatoes in a 6-quart saucepan, cover with cold salted water, and bring to a boil. Cook until fork-tender.
-
Add the green beans to the same pot for the last 3 minutes of cooking, then drain both and let cool slightly.
-
Place the eggs in a small saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 9 minutes.
-
Transfer the eggs to an ice bath to cool, then peel and quarter them.
-
Pat the tuna steaks dry and rub both sides with olive oil, salt, and black pepper.
-
Heat a 9-inch skillet over high heat until very hot. Sear the tuna steaks 2 minutes per side for medium-rare, then transfer to a cutting board to rest.
-
Slice the rested tuna into thick strips.
-
Halve the cooked potatoes if large, and arrange the lettuce leaves on a platter to use as wraps.
-
Fill each lettuce leaf with potatoes, green beans, tuna strips, egg quarters, cherry tomatoes, olives, and red onion.
-
Drizzle the filled wraps with red wine vinaigrette and sprinkle with fresh parsley before serving.
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Tuna Nicoise Lettuce Wraps
This dish takes the components of a traditional Nicoise salad — seared tuna, tender potatoes, green beans, olives, and a tangy vinaigrette — and tucks them into crisp lettuce cups. It makes a satisfying light lunch or dinner, especially in warmer months when a cool, protein-packed meal is appealing.
45 min 4 servings 320 cal
Ingredients
- 8 ounces ounces baby potatoes, halved
- 4 ounces ounces green beans, trimmed
- 2 tuna steaks, about 6 ounces each
- 1 tablespoon tablespoon olive oil
- 1/2 teaspoon teaspoon salt
- 1/4 teaspoon teaspoon black pepper
- 2 large eggs
- 1 head butter lettuce, leaves separated
- 1 cup cup cherry tomatoes, halved
- 1/3 cup cup Nicoise or Kalamata olives, pitted
- 1/4 cup cup red onion, thinly sliced
- 1/3 cup cup red wine vinaigrette
- 2 tablespoons tablespoons fresh parsley, chopped
Method
- 1
Place the baby potatoes in a 6-quart saucepan, cover with cold salted water, and bring to a boil. Cook until fork-tender.
- 2
Add the green beans to the same pot for the last 3 minutes of cooking, then drain both and let cool slightly.
- 3
Place the eggs in a small saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 9 minutes.
- 4
Transfer the eggs to an ice bath to cool, then peel and quarter them.
- 5
Pat the tuna steaks dry and rub both sides with olive oil, salt, and black pepper.
- 6
Heat a 9-inch skillet over high heat until very hot. Sear the tuna steaks 2 minutes per side for medium-rare, then transfer to a cutting board to rest.
- 7
Slice the rested tuna into thick strips.
- 8
Halve the cooked potatoes if large, and arrange the lettuce leaves on a platter to use as wraps.
- 9
Fill each lettuce leaf with potatoes, green beans, tuna strips, egg quarters, cherry tomatoes, olives, and red onion.
- 10
Drizzle the filled wraps with red wine vinaigrette and sprinkle with fresh parsley before serving.
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