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Mediterranean Tuna Salad – Bon Appetit

Mediterranean Tuna Salad - Bon Appetit recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 406.6
Dietary: Gluten-free
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
  • 1/4 lbs Green beans, trimmed
  • 4 oz Feta cheese, crumbled
  • 3/4 cups Olive oil 1/2 sm Red onion, thinly sliced
  • 1 tablespoons Plus 1 t drained capers, 2 sm Plum tomatoes, quartered
Directions
  1. 1
    Bring a saucepan of water to a boil. Blanch green beans until just tender, about 3 minutes.
  2. 2
    Drain green beans and immediately refresh under cold water. Drain again thoroughly.
  3. 3
    Halve the green beans lengthwise and transfer to a small bowl.
  4. 4
    In a separate small bowl, whisk together olive oil, capers, salt, and pepper to create the base dressing.
  5. 5
    Pour 3 tablespoons of the dressing over the green beans and toss to coat.
  6. 6
    Stir lime juice and white wine vinegar into the remaining dressing.
  7. 7
    In a medium bowl, toss cannellini beans with 3 tablespoons of the citrus dressing.
  8. 8
    In another medium bowl, toss julienned red bell pepper with 3 tablespoons of the citrus dressing.
  9. 9
    Cover the bean and pepper salads and let them stand at room temperature for 1 hour to marry flavors.
  10. 10
    Preheat the broiler.
  11. 11
    Dredge tuna fillets in 2 tablespoons of the original oil-caper dressing.
  12. 12
    Rub cracked white peppercorns firmly onto one side of the tuna fillets.
  13. 13
    Broil the tuna with the peppered side up for 2 minutes.
  14. 14
    Turn the fish over and broil for about 2 more minutes, until medium doneness.
  15. 15
    Arrange 1 lettuce leaf at each end of each oval plate.
  16. 16
    Tear the remaining butter lettuce into bite-size pieces and mound in the center of the plates.
  17. 17
    Arrange the green beans, cannellini beans, red bell pepper, feta cheese, and red onion in neat rows across the lettuce, leaving the center exposed.
  18. 18
    Place quartered plum tomatoes and quartered hard-boiled eggs at the ends of the plates.
  19. 19
    Place the broiled tuna fillets atop the lettuce in the center of the plates.
  20. 20
    Garnish the fish with Niçoise olives.
  21. 21
    Mix chopped fresh parsley into the remaining dressing.
  22. 22
    Drizzle the parsley dressing over the salads and fish.
  23. 23
    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.

Keywords: tuna, salad, mediterranean, niçoise, green beans, cannellini, feta, olive oil, lime juice, broiled fish, hard-boiled eggs, plum tomatoes, red onion, capers, lettuce, healthy dinner, light meal, summer salad, seafood salad
Read it online: https://www.chefs-mate.com/recipe/mediterranean-tuna-salad-bon-appetit/