Grilled Tuna Salade Nicoise

Grilled Tuna Salade Nicoise is one of my summer favorites. It is the perfect kind of food for hot weather dinner parties, not only can it feed a cast of thousands, but the veggies can be cooked when it's cool and left until you are ready to assemble the salad. You'll see that to keep things simple, I cook the eggs, potatoes and beans in one pot to keep the heat, and cooking, to a minimum.  The tuna can be cooked in a pan or on the BBQ at the last minute to add to the salad. Easy eats!

AuthorAnn Gaffney
Rating

Grilled Tuna Salade Nicoise is the perfect food for hot weather, not only can it feed a cast of thousands, but the eggs and veggies can be cooked together in one pot and left in the fridge until you are ready to assemble the salad. Easy eats!

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Grilled Tuna Salade Nicoise
Yields6 Servings
 2 tbsp extra virgin olive oil
 1 tbsp flat leaf parsley, chopped
 2 scallions finely chopped , divided
 1 ½ lbs sushi-grade tuna steaks(skipjack, albacore or Pacific yellowfin)
 6 eggs
 1 ½ lbs Gold, fingerlings, or Red Bliss potatoes( choose small potatoes)
 ¾ lb French beans, tipped and tailed
 ½ cup oil cured black olives
 1 lb Cherry tomatoes, halved
 ½ cup torn basil leaves - loosely packed
 1 head of romaine or other crisp lettuce, washed and torn into bite sized pieces
 12 Anchovy fillets(optional)
1

Put the olive oil into a shallow dish large enough to hold the tuna. Mix in the parsley and half of the scallions. Rub the herb oil mixture all over the tuna to coat. Cover with plastic wrap and leave in the fridge to marinate until ready to cook.

2

Place the potatoes and the eggs together in a large pot. Add cold water to cover. Bring to a boil. After 8 minutes, remove the eggs with a slotted spoon and place in a colander. Run cold water over them. Set eggs aside immersed in a bowl of cold water. Meanwhile continue to cook the potatoes until just tender, then add the green beans. Cook for 2 minutes or until they are just tender. Drain the green beans and the potatoes and cool under cold running water to stop the cooking. Set aside.

3

Rub the skins off the potatoes and cut them into quarters. Place them in a large bowl along with the green beans, olives, tomatoes, basil, and remaining chopped scallion. Prepare the Classic Mustard Vinaigrette, and pour the full recipe over them and toss together.

4

Heat up a cast-iron skillet or the BBQ. Cook the tuna for 5 minutes on the first side and 3 minutes on the other. The fish should be pink in the center but not rare. Set the fish aside on a plate. Peel the hard-boiled eggs and halve. Set aside

5

Assemble the salad: Line a large plate or platter with the torn romaine lettuce. Make a well in the center and fill with the potato mixture. Cut the tuna steaks into ¼-inch slices and arrange around the potato mixture on the plate. Arrange the hard-boiled eggs around the edge of the platter and curl an anchovy fillet, if using, on each egg. Serve.

Ann's Tips
6

!f you prefer, while you cook the potatoes and eggs you can cook the beans in a steamer on top of the pan for 3 minutes.

Ingredients

 2 tbsp extra virgin olive oil
 1 tbsp flat leaf parsley, chopped
 2 scallions finely chopped , divided
 1 ½ lbs sushi-grade tuna steaks(skipjack, albacore or Pacific yellowfin)
 6 eggs
 1 ½ lbs Gold, fingerlings, or Red Bliss potatoes( choose small potatoes)
 ¾ lb French beans, tipped and tailed
 ½ cup oil cured black olives
 1 lb Cherry tomatoes, halved
 ½ cup torn basil leaves - loosely packed
 1 head of romaine or other crisp lettuce, washed and torn into bite sized pieces
 12 Anchovy fillets(optional)

Directions

1

Put the olive oil into a shallow dish large enough to hold the tuna. Mix in the parsley and half of the scallions. Rub the herb oil mixture all over the tuna to coat. Cover with plastic wrap and leave in the fridge to marinate until ready to cook.

2

Place the potatoes and the eggs together in a large pot. Add cold water to cover. Bring to a boil. After 8 minutes, remove the eggs with a slotted spoon and place in a colander. Run cold water over them. Set eggs aside immersed in a bowl of cold water. Meanwhile continue to cook the potatoes until just tender, then add the green beans. Cook for 2 minutes or until they are just tender. Drain the green beans and the potatoes and cool under cold running water to stop the cooking. Set aside.

3

Rub the skins off the potatoes and cut them into quarters. Place them in a large bowl along with the green beans, olives, tomatoes, basil, and remaining chopped scallion. Prepare the Classic Mustard Vinaigrette, and pour the full recipe over them and toss together.

4

Heat up a cast-iron skillet or the BBQ. Cook the tuna for 5 minutes on the first side and 3 minutes on the other. The fish should be pink in the center but not rare. Set the fish aside on a plate. Peel the hard-boiled eggs and halve. Set aside

5

Assemble the salad: Line a large plate or platter with the torn romaine lettuce. Make a well in the center and fill with the potato mixture. Cut the tuna steaks into ¼-inch slices and arrange around the potato mixture on the plate. Arrange the hard-boiled eggs around the edge of the platter and curl an anchovy fillet, if using, on each egg. Serve.

Ann's Tips
6

!f you prefer, while you cook the potatoes and eggs you can cook the beans in a steamer on top of the pan for 3 minutes.

Grilled Tuna Salade Nicoise

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