Grilled Tuna Salad Nicoise
Transform your weeknight meals with this vibrant Grilled Tuna Salad Niçoise, a modern twist on the French classic. This wholesome recipe features perfectly seared, medium-rare tuna steaks paired with tender baby potatoes, crisp green beans, and fresh mixed salad greens. Juicy cherry tomatoes, briny Kalamata olives, and creamy hard-boiled eggs add layers of flavor and texture, all brought together by a zesty Dijon vinaigrette infused with garlic, lemon, and red wine vinegar. Quick to prepare in just 40 minutes, this elegant yet effortless dish is ideal for light lunches or alfresco dinners. Impress your guests or treat yourself to a meal that’s as nutritious as it is delicious with this show-stopping Grilled Tuna Salad Niçoise!
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Recipe Information
Ingredients
- 2 pieces (6 oz each) fresh tuna steaks
- 12 small baby potatoes
- 8 oz green beans
- 4 cups mixed salad greens
- 1.5 cups cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted
- 4 pieces hard-boiled eggs, quartered
- 0.25 cup olive oil, divided
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 piece lemon, juiced
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Bring a medium pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes, or until fork-tender. Remove the potatoes with a slotted spoon and set aside to cool slightly.
In the same pot of boiling water, blanch the green beans for 2-3 minutes until crisp-tender. Drain immediately and plunge them into an ice bath to stop the cooking process. Set aside.
Preheat a grill or grill pan over medium-high heat. Brush the tuna steaks with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Grill the tuna steaks for 2-3 minutes per side for medium-rare, or cook to your desired level of doneness. Remove from the grill and let rest for a few minutes before slicing.
In a small bowl, whisk together the Dijon mustard, red wine vinegar, minced garlic, lemon juice, and the remaining olive oil. Season the vinaigrette with the remaining salt and black pepper.
Slice the cooked baby potatoes into halves or quarters. Arrange the potatoes, green beans, salad greens, cherry tomatoes, olives, and hard-boiled eggs on a large platter or in individual serving bowls.
Top the salad with the sliced grilled tuna. Drizzle the vinaigrette over the salad and toss gently to coat.
Serve immediately and enjoy your delicious Grilled Tuna Salad Nicoise!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 5181 mg | 225% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 21.1 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 402 mg | 31% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5719 mg | 122% | |
*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.
