Nicoise Salad with Grilled Tuna
Dive into the Mediterranean with this vibrant Nicoise Salad with Grilled Tuna, a stunning mix of fresh, wholesome ingredients and bold flavors. Perfectly seared tuna steaks take center stage, brushed with olive oil, garlic, and a hint of seasoning before hitting the grill for a smoky, caramelized finish. Surrounding this protein-packed star is a symphony of textures: tender blanched green beans, creamy baby potatoes, juicy cherry tomatoes, briny Kalamata olives, and soft-boiled eggs. Tossed on a bed of crisp mixed greens and finished with a tangy Dijon vinaigrette—enhanced by optional anchovy fillets for an umami kick—this salad is both a hearty main course and a celebration of classic French cuisine. Ready in just 35 minutes, it's an elegant and healthy choice for any occasion.
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Recipe Information
Ingredients
- 2 pieces Fresh tuna steaks
- 4 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper, freshly ground
- 200 grams Green beans, trimmed and blanched
- 6 pieces Small red potatoes, boiled and halved
- 200 grams Cherry tomatoes, halved
- 100 grams Kalamata olives, pitted
- 4 cups Mixed salad greens
- 4 pieces Eggs, soft-boiled and halved
- 0.5 piece Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons White wine vinegar
- 2 pieces Anchovy fillets, minced (optional)
Instructions
Preheat a grill or grill pan over medium-high heat.
Brush the tuna steaks with 1 tablespoon of olive oil and season with minced garlic, salt, and pepper.
Cook the tuna steaks on the grill for 2-3 minutes per side for medium-rare, or longer if desired. Remove and let rest.
In a small bowl, whisk together Dijon mustard, white wine vinegar, 3 tablespoons of olive oil, minced anchovy (if using), and a pinch of salt and pepper to make the vinaigrette.
Blanch the green beans in salted boiling water for 2-3 minutes until tender-crisp. Transfer them to ice water to cool, then drain.
Arrange the salad greens on a large serving platter or individual plates.
Top with green beans, halved potatoes, cherry tomatoes, olives, red onion slices, and halved eggs.
Slice the grilled tuna steaks into thick strips and arrange them on top of the salad.
Drizzle the salad with the vinaigrette and garnish with freshly chopped parsley.
Serve immediately and enjoy your Nicoise Salad with Grilled Tuna.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 6.7 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1374 mg | 29% | |
*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.
