





Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
- 6 ounces creamer potatoes about 6 small potatoes
- salt
- 2 eggs
- 1/2 large red bell pepper cut into large cubes
- 1 small bunch asparagus
- 2 teaspoons extra virgin olive oil
- 2 tablespoons toasted sesame seeds
- 8 ounces ahi tuna steaks 2 small steaks
- 6 cups spinach packed
- 1/2 cup cherry tomatoes halved
- 3 tablespoons sliced black olives
- 4 teaspoons capers
- 1 tablespoon coconut aminos plus 1 teaspoon
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon minced fresh garlic
- 1/2 teaspoon minced fresh ginger
- 1/4 teaspoon mustard
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon sea salt
- 1 tablespoon extra virgin olive oil
Instructions
- Place the potatoes in a large pot and cover with cold water. Season generously with salt. Bring the pot of water to a boil over high heat. Once boiling, reduce to medium-high and cook the potatoes until fork tender, about 10-12 minutes. While the potatoes cook, place the eggs in a medium pot and cover with 1 inch of cold water. Bring the water to a rapid boil over high heat. Once boiling, turn the heat off, cover the pot (but don’t remove it from the heat) and let the eggs stand for 10-12 minutes. Then, drain out the water and cover with cold water to chill until ready to use. Bring another medium pot of generously salted water to a boil. Once boiling, add in the red pepper and asparagus, and cook just until fork tender, about 3 minutes. Immediately drain and transfer to a bowl of ice water to stop the cooking process. Heat the 2 tsp of olive oil in a large pan over medium-high heat. While the oil heats, spread the sesame seeds into a shallow plate that has sides. Lightly press each side of the tuna steaks into the sesame seeds until all sides are evenly coated. Place the tuna into the hot pan and sear just until the seeds darken, about 1-2 minute per side, depending on how cooked you like your tuna. Make sure you sear all the sides, not just the front and back! Set aside while you make the vinaigrette. Whisk all the vinaigrette ingredients, up to the olive oil, together in a medium bowl. Then, while constantly whisking, stream in the olive oil until well mixed. Place the spinach, tomatoes, asparagus and bell pepper into a large bowl and toss with the vinaigrette. Divide between two large bowls. Then, divide the capers, olives, eggs and potatoes (slice them if you wish) on top. Finally, slice the tuna and divide between the bowls. DEVOUR.
Nutrition Info:
Calories: 508kcal (25%) Carbohydrates: 29g (10%) Protein: 35g (70%) Fat: 24g (37%) Saturated Fat: 1g (6%) Sodium: 445mg (19%) Fiber: 7g (29%) Sugar: 5g (6%)
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:

WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 11 POINTS+: 11. OLD POINTS: 10
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more Whole30 recipes?
Mango Chicken with Coconut Cauliflower Rice
Jerk Shrimp Stew with Cauliflower Rice

Whole30 salads from around the web:
Paleo Whole30 Chicken Salad – Jay’s Baking Me Crazy
Smoky Dill Grilled Shrimp Salad – Paleo Running Momma
Katie | Healthy Seasonal Recipes says
Hi Taylor!! This salad looks unbelievably awesome! I love your spin on this classic recipe. The addition of asparagus and your vinaigrette sound crazy good!! And as always your photography makes me want to jump right in with my fork:)
Taylor Kiser says
Thank you so much Katie – you’re the sweetest!
Marye says
Oh my goodness, this looks absolutely amazing!
Taylor Kiser says
Thank you Marye!
Matt says
Love absolutely everything about this salad. Wow!
Taylor Kiser says
Thank you heaps Matt!
Patricia @ Grab a Plate says
This salad looks sooooo amazing, and definitely worth a little extra time! I don’t know what I love best about this, but would enjoy it from to to bottom!
Taylor Kiser says
Thank you so much Patricia!
Amanda @ Cookie Named Desire says
Oh my gosh, this salad is seriously EVERYTHING!! I am actually not a huge fan of tuna steaks (I had a bad experience once!), but I think I can try it again with this salad. And you know, even though it takes some time to make, you can proooooabably make a lot of this salad in bulk and make the next time you wanna eat this salad because lets be honest, we’re all gonna want this salad again tomorrow.
Taylor Kiser says
A bad experience?! Oh no!!! I hope this makes up for that!!
And…you are BRILLIANT girlfriend. I love you.
Cassie says
I actually did NOT like nicoise salads growing up! I thought the hard boiled eggs and weird-looking tuna ruined everything! You just gave this salad a HUGE makeover and now it looks better than ever!
Taylor Kiser says
Thank you Cassie! I hope this one changes your mind girl!
gerry @ foodness gracious says
That tuna looks way bomb!!!
Taylor Kiser says
Thanks Gerry!
Steve says
Awesome recipe you got here, Taylor! You definitely got me at tender potatoes and protein packed tuna! Definitely two things I would always include in my diet. Although, I must admit I am not the salad type of guy. I am definitely one of those guys who would also be looking away from French named menu items! Anyway, I am really happy you shared this recipe. I will ask my sister to help me in preparing this one of these days, if I’m feeling a little fancy. I’m pretty sure my readers would love this, so I will forward it to them as well, if you don’t mind. Great post overall, keep on updating us with your latest winning recipes.
Taylor Kiser says
Thank you so much Steve! I hope you like it if you feel fancy enough to try it! I don’t mind if you share the link and a photo with your readers, but I do ask that you please do not re-publish the full recipe.Thanks!! 🙂
Steve says
Sure, I meant to say I’ll send them the link to it. 🙂 I don’t want to take all the credit for it.
Taylor Kiser says
You’re the best 🙂 Thanks Steve!!