Grilled Tuna Salad Nicoise
photo by Jostlori
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 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 tomatoes, 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
- Whisk together oil, liquids, and seasonings.
- In large bowl, pour over tomato, olives, beans, onion and potatoes.
- Refrigerate.
- Grill tuna steaks (preferably over charcoal) until just barely pink in the middle.
- Gently break up with fingers and lightly toss with veggies.
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Reviews
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Yum! The dressing for this salad is absolutely scrumptious! I made this a deconstructed salad rather than tossing it. Used asparagus instead of green beans, plus red onion, capers, kalamatas, potatoes, and tomatoes. For the tuna, we pan-seared a huge chunk of ahi and served it sliced over the salad. Excellent! Will definitely make this again!
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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!
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Tweaks
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Yum! The dressing for this salad is absolutely scrumptious! I made this a deconstructed salad rather than tossing it. Used asparagus instead of green beans, plus red onion, capers, kalamatas, potatoes, and tomatoes. For the tuna, we pan-seared a huge chunk of ahi and served it sliced over the salad. Excellent! Will definitely make this again!
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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!
RECIPE SUBMITTED BY
chef blade
Kure Beach, North Carolina