This classic Mediterranean dish is a celebration of fresh, vibrant flavors and textures. At its heart are tender yellowfin or mahi-mahi fillets, lightly broiled with cracked peppercorns and lime juice for a zesty finish. The base is a colorful medley of blanched green beans, butter lettuce, and hearty cannellini beans tossed in a bright citrus-vinegar dressing. Crumbled feta, quartered plum tomatoes, and briny Niçoise olives add saltiness and depth, while hard-boiled eggs and red bell peppers provide satisfying substance. ItâÂÂs an elegant yet easy weeknight dinner that feels light yet filling, perfect for warm evenings or when you want a sophisticated meal without the fuss. The ingredients meld beautifully, offering a balance of crisp, creamy, and savory notes in every bite.
Mediterranean Tuna Salad – Bon Appetit
Description
This classic Mediterranean dish is a celebration of fresh, vibrant flavors and textures. At its heart are tender yellowfin or mahi-mahi fillets, lightly broiled with cracked peppercorns and lime juice for a zesty finish. The base is a colorful medley of blanched green beans, butter lettuce, and hearty cannellini beans tossed in a bright citrus-vinegar dressing. Crumbled feta, quartered plum tomatoes, and briny Niçoise olives add saltiness and depth, while hard-boiled eggs and red bell peppers provide satisfying substance. ItâÂÂs an elegant yet easy weeknight dinner that feels light yet filling, perfect for warm evenings or when you want a sophisticated meal without the fuss. The ingredients meld beautifully, offering a balance of crisp, creamy, and savory notes in every bite.Ingredients
Directions
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Bring a saucepan of water to a boil. Blanch green beans until just tender, about 3 minutes.
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Drain green beans and immediately refresh under cold water. Drain again thoroughly.
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Halve the green beans lengthwise and transfer to a small bowl.
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In a separate small bowl, whisk together olive oil, capers, salt, and pepper to create the base dressing.
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Pour 3 tablespoons of the dressing over the green beans and toss to coat.
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Stir lime juice and white wine vinegar into the remaining dressing.
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In a medium bowl, toss cannellini beans with 3 tablespoons of the citrus dressing.
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In another medium bowl, toss julienned red bell pepper with 3 tablespoons of the citrus dressing.
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Cover the bean and pepper salads and let them stand at room temperature for 1 hour to marry flavors.
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Preheat the broiler.
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Dredge tuna fillets in 2 tablespoons of the original oil-caper dressing.
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Rub cracked white peppercorns firmly onto one side of the tuna fillets.
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Broil the tuna with the peppered side up for 2 minutes.
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Turn the fish over and broil for about 2 more minutes, until medium doneness.
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Arrange 1 lettuce leaf at each end of each oval plate.
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Tear the remaining butter lettuce into bite-size pieces and mound in the center of the plates.
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Arrange the green beans, cannellini beans, red bell pepper, feta cheese, and red onion in neat rows across the lettuce, leaving the center exposed.
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Place quartered plum tomatoes and quartered hard-boiled eggs at the ends of the plates.
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Place the broiled tuna fillets atop the lettuce in the center of the plates.
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Garnish the fish with Niçoise olives.
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Mix chopped fresh parsley into the remaining dressing.
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Drizzle the parsley dressing over the salads and fish.
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Garnish with fresh parsley sprigs and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 406.6kcal
- % Daily Value *
- Total Fat 45.1g70%
- Saturated Fat 6.3g32%
- Cholesterol 0.0mg0%
- Sodium 1.7mg1%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 0.8g4%
- Sugars 0.9g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Best served immediately to maintain the crispness of the vegetables and the texture of the tuna. If preparing ahead, keep the dressed vegetables and tuna separate until serving.
Substitutions: You can substitute yellowfin tuna with mahi-mahi or swordfish. For a vegetarian version, omit the tuna and increase the portion of cannellini beans and hard-boiled eggs.
Tips: Ensure the broiler is fully preheated for a good sear on the tuna. Do not overcook the fish; it should remain pink in the center for the best texture.
