Grilled Tuna Nicoise Salad
Elevate your salad game with this stunning Grilled Tuna Nicoise Salad, a vibrant and nutritious dish that’s as beautiful as it is delicious. Featuring perfectly grilled tuna steaks, tender baby potatoes, crisp green beans, juicy cherry tomatoes, briny Kalamata olives, and creamy hard-boiled eggs, all nestled on a bed of fresh mixed greens, this classic French-inspired salad is bursting with flavor and texture. A zesty homemade vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and fresh parsley ties everything together in perfect harmony. Ideal for a light yet satisfying dinner or an impressive lunch, this protein-packed salad is easy to prepare in just 40 minutes and makes a gorgeous centerpiece for any meal. Serve it fresh with an extra squeeze of lemon and let the bold, Mediterranean flavors shine! Perfect for seafood lovers, healthy eating enthusiasts, and anyone looking for a restaurant-quality dish at home. Keywords: grilled tuna, Nicoise salad, classic French salad, healthy dinner recipe, Mediterranean flavors.
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Recipe Information
Ingredients
- 4 fillets (6 oz each) Tuna steak
- 8 oz Green beans
- 12 small (about 1 pound) Baby potatoes
- 1.5 cups Cherry tomatoes
- 0.5 cup Kalamata olives
- 6 cups Mixed salad greens
- 4 large Hard-boiled eggs
- 0.25 cup Olive oil
- 2 tbsp Red wine vinegar
- 1.5 tsp Dijon mustard
- 1 clove (minced) Garlic
- 1 tbsp (chopped) Fresh parsley
- 1 tsp (divided) Salt
- 0.5 tsp (divided) Black pepper
- 1 medium (halved) Lemon
- 1 as needed Cooking spray
Instructions
Bring a large pot of salted water to boil. Add the baby potatoes and cook until tender, about 12-15 minutes. Drain and set aside to cool slightly before slicing them in half.
In the same pot, blanch the green beans by cooking them in the boiling water for 2 minutes. Immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
Prepare the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, minced garlic, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Set aside.
Preheat a grill or grill pan over medium-high heat. Lightly brush the tuna steaks with olive oil, and season both sides with the juice of 1/2 lemon, 1/2 tsp salt, and 1/4 tsp black pepper.
Spray the grill with cooking spray and grill the tuna steaks for 2-3 minutes per side, or until medium-rare (internal temperature of about 125-130°F). Set aside to rest for 5 minutes before slicing into thick strips.
Assemble the salad by arranging the mixed greens on a large platter or individual plates. Top with the sliced potatoes, green beans, cherry tomatoes, halved hard-boiled eggs, and Kalamata olives.
Place the grilled tuna slices on top of the salad and drizzle with the prepared vinaigrette.
Garnish with additional parsley or a squeeze of lemon, if desired, and serve immediately.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 14.5 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 258 mg | 20% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 6973 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
