Grilled Tuna Salad Nicoise

chef blade's Note:

Anyone having access to fresh tuna knows that canned stuff does not taste like tuna. This doesn't need to be chilled very long. Serve on greens, maybe a little chopped egg on top

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 2 (8 ounce) tuna steaks
• 3 medium new potatoes, unpeeled,boiled and cubed
• 1/2 lb cooked and blanched green beans (2 inch cuts)
• 1 small red onion, sliced into very thin rings
• 1 vine ripened tomato, 1/2 inch cubes
• 1 cup ripe olives
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon thyme

Directions:

1. Whisk together oil, liquids, and seasonings.
2. In large bowl, pour over tomato, olives, beans, onion and potatoes.
3. Refrigerate.
4. Grill tuna steaks (preferably over charcoal) until just barely pink in the middle.
5. Gently break up with fingers and lightly toss with veggies.

Reviews

[JanuaryBride]

I made this for lunch the other day and I cannot believe I forgot to take a photo!!!! Perhaps I did and forgot LOL. It was so pretty! Anyhoo, I left off the potatoes to decrease the carb count, but we certainly didn't miss them. I also found the dressing a little too thymey (if that's a word). Thanks for posting!

[Chef #576644]

excellent summer dinner! the dressing is fairly forgiving: i used fresh basil & savory in place of the thyme and it came out delicious. (oh, also used cider vinegar as i was out of red wine vinegar).

[JeanieK]

Fantastic salad and amazingly filling! The men in my family loved it (3 sons and hubby). I seared the tuna steaks with a sesame seed coating for about 1-2 minutes on each of the 6 sides and then sliced thinly and placed on top of the assembled salad, instead of breaking it up. I forgot to photograph it. It was beautiful! The dressing was fabulous and perfect for each item on the salad. It's like a buffet right on your plate with all of the ingredients. I also added a couple of artichoke hearts (not marinated) and used nicoise olives instead of ripe olives. Very tasty and impressive!