Grilled Tuna Niçoise Salad Recipe

Name: Grilled Tuna Niçoise Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 2 tablespoons red wine vinegar; 1 tablespoon extravirgin olive oil; 1/2 teaspoon chopped fresh tarragon; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Salad:; 4 cups water; 1/2 pound green beans, trimmed; 1/2 pound quartered Yukon gold potatoes; 6 (6-ounce) Yellowfin tuna steaks; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Cooking spray; 4 cups mixed salad greens (about 2 ounces); 1/4 cup nicoise olives; 3 hard-cooked large eggs, halved

Servings: persons

Dressing:
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
4 cups water
1/2 pound green beans, trimmed
1/2 pound quartered Yukon gold potatoes
6 (6-ounce) Yellowfin tuna steaks
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 cups mixed salad greens (about 2 ounces)
1/4 cup nicoise olives
3 hard-cooked large eggs, halved

1
To prepare dressing, combine first 6 ingredients in a small bowl, stirring well with a whisk. Set dressing aside.
2
To prepare salad, bring 4 cups water to a boil in a large saucepan. Add beans; cook 2 minutes. Remove with a slotted spoon; plunge beans into ice water. Drain and set aside. Add potatoes to pan; cook 10 minutes or until tender. Drain potatoes, and set aside.
3
Prepare grill.
4
Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.
5
Combine beans, potatoes, salad greens, olives, and dressing in a large bowl; toss well. Place salad mixture on a large platter. Arrange steaks and egg halves over salad mixture.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Dressing:, 2 tablespoons red wine vinegar, 1 tablespoon extravirgin olive oil, 1/2 teaspoon chopped fresh tarragon, and more.

Yes, Grilled Tuna Niçoise Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Tuna Niçoise Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions