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Grilled Tuna Nicoise Salad
Created by: Howcan Team
Ingredients
- 1 lb fresh tuna steaks
- 1 lb small red potatoes, halved
- 1/2 lb green beans, trimmed
- 4 large eggs
- 8 oz mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 1 shallot, minced
- Salt and pepper to taste
Instructions
- Preheat grill to high heat.
- In a large pot, bring water to a boil. Add the potatoes and cook for 10-12 minutes, or until tender. Remove from water and set aside to cool.
- In the same pot of boiling water, add the green beans and cook for 3-4 minutes, or until crisp-tender. Remove from water and place in a bowl of ice water to stop the cooking process. Drain and set aside.
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let the eggs sit in the hot water for 12 minutes. Transfer the eggs to a bowl of ice water to cool. Once cooled, peel and slice the eggs.
- In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, and minced shallot to make the vinaigrette. Season with salt and pepper to taste.
- Season the tuna steaks with salt and pepper. Grill for 2-3 minutes per side, or until desired doneness. Remove from grill and let rest for a few minutes before slicing.
- In a large bowl, toss the mixed greens with half of the vinaigrette. Divide the dressed greens among 4 plates.
- Arrange the grilled tuna, potatoes, green beans, cherry tomatoes, hard-boiled eggs, and olives on top of the greens.
- Drizzle the remaining vinaigrette over the assembled salads.
- Serve immediately and enjoy!
The Grilled Tuna Nicoise Salad has a rich history dating back to the French Riviera. This classic dish originated in the city of Nice, where it was created by local chefs using the freshest ingredients from the Mediterranean. The salad typically includes grilled tuna, mixed greens, boiled potatoes, green beans, hard-boiled eggs, and olives, all drizzled with a tangy vinaigrette. Renowned chefs like Julia Child have popularized this dish, and it has become a staple in French cuisine. Today, the best versions of this salad can be found in upscale French restaurants and bistros, where chefs pay close attention to the quality of the tuna and the balance of flavors in the vinaigrette. It's important to get the grilling of the tuna just right to achieve that perfect smoky flavor, and using fresh, high-quality ingredients is key to capturing the essence of this iconic dish.
50 min
4
380 calories
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