This Niçoise Salad Has An Ingredient That Supports Thyroid Health

Written by Caroline Muggia

Image by Jeff Wasserman / Stocksy

Our editors have independently chosen the products listed on this page. If you purchase something mentioned in this article, we may earn a small commission.

There's no better way to kick off summer than with an energizing salad bowl packed with protein and minerals. This tuna Niçoise salad bowl from the new cookbook Skinny Pasta by Julia Azzarello mixes the tastes and textures of summer with ingredients like fresh yellowfin tuna (or Puy lentils, if you're vegetarian), crunchy baby gem lettuces, slightly sweet green beans, and bittersweet tarragon and radishes to top it off.

Besides its incredible flavor, this bowl has an ingredient that will help keep your thyroid in check. Tuna contains a high amount of selenium, a mineral known to help regulate thyroid functioning.

When grabbing your ingredients for this salad, you'll want to opt for fresh, sustainably sourced yellowfin tuna. If you can't get fresh tuna, you can go for canned tuna, but you'll want to make sure that the brand offers sustainably and ethically sourced tuna. Not sure where to start with sustainable fish? Opt for some surprisingly delicious plant-based tuna, which also happens to be one of our predicted wellness trends of 2019 (our fave is from Good Catch).

Bottom line, this healthy bowl of goodness is sure to bring the sunshine and keep your taste buds happy!

Tuna Niçoise Salad Bowl

Serves 4

Ingredients

Salad

  • 150 g (5½ oz) quinoa or amaranth penne
  • 100 g (3½ oz) French or green beans 
  • 2 eggs
  • 500 g (1 lb, 2 oz) fresh yellowfin tuna steaks
  • 2 baby gem lettuces, leaves separated
  • 6 French breakfast radishes, sliced in half lengthwise
  • 60 g (2¼ oz) Niçoise olives
  • 4 sprigs of tarragon, to garnish
Article continues below

Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon white wine or tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1 sprig of tarragon, leaves chopped
  • Salt and pepper

Method

  1. Bring a saucepan of water to a boil, add salt and cook the pasta for 8 to 9 minutes, or until al dente. About 3 minutes before it's done, add the beans to cook. Drain and rinse under cold water and separate the beans from the pasta.
  2. Bring a small saucepan of water to a boil and cook the eggs for 6 minutes. Rinse under cold water, peel, and slice in half.
  3. Season and cook the tuna steaks in a nonstick pan or grill pan for 2 minutes per side. Leave to rest, then slice thickly across the grain.
  4. Make the vinaigrette by putting all the ingredients into a clean jar and shaking vigorously.
  5. Arrange a layer of lettuce leaves in the bottom of each bowl, then top with the tuna, pasta, eggs, veggies, tomatoes, and olives. Dress with the vinaigrette and garnish with the tarragon sprigs.
Based on excerpts from Skinny Pasta by Julia Azzarello with the permission of Kyle Books, an imprint of Octopus Books. Copyright © 2019.

And are you ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE web class with nutrition expert Kelly LeVeque.

More On This Topic

Thyroid Yoga
More Food

Popular Stories

Latest Articles

Latest Articles
Loading next article...

Your article and new folder have been saved!