Ingredients for Grilled Tuna Nicoise Salad
- Extra Virgin Olive Oil
- Sherry Wine Vinegar
- Shallots
- Fresh Oregano
- Kosher Salt
- Fresh Ground Black Pepper
- 4 large eggs
- Small Red Potatoes
- French Haricots Vert
- Tuna Steaks
- Butter Lettuce
- Nicoise Olives
- Red Pear Tomatoes
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How to Make Grilled Tuna Nicoise Salad
- **Prepare the Vinaigrette:** In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
- **Cook the Eggs:** Bring a large saucepan of water to a simmer. Gently add eggs and simmer for 8-10 minutes. Immediately transfer eggs to an ice bath to cool. Once cool, peel and quarter.
- **Cook the Potatoes:** Return the saucepan to a boil, add potatoes, and cook until barely tender, about 10 minutes. Drain, cool, and slice in half.
- **Cook the Green Beans:** Bring fresh water to a boil, add a teaspoon of salt and green beans. Cook until tender-crisp, about 2-3 minutes. Drain and immediately rinse under cold water.
- **Marinate the Tuna:** Place tuna and potato halves in a shallow dish. Pour 1/4 cup of vinaigrette over them, ensuring they are well coated. Let marinate for at least 15 minutes.
- **Preheat Grill:** Preheat your grill to medium heat.
- **Grill the Potatoes:** Grill potato halves for 4-5 minutes per side, until golden brown.
- **Grill the Tuna:** Grill tuna steaks for 4-5 minutes per side for rare, or 6-8 minutes for medium, turning only once. Let rest for 5 minutes before slicing.
- **Slice the Tuna:** Slice the tuna across the grain into 1/4-inch thick slices.
- **Assemble the Salad:** On each plate, arrange butter lettuce leaves. Scatter olives and halved tomatoes around the plate. Divide the cooked eggs and green beans amongst the plates.
- **Arrange the Tuna:** Fan the tuna slices on one side of the plate.
- **Dress and Serve:** Drizzle the remaining vinaigrette over the salad. Serve at room temperature.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
31g
Fat
37g
Carbs
19g
