Nicoise Salad with Grilled Tuna Recipe

Name: Nicoise Salad with Grilled Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red onion, diced; 4 fresh tuna steaks, about 6 ounces each; 1 tablespoon pure olive oil; Kosher salt and freshly ground black pepper to taste; 2 cups arugula, washed and dried; 1 -1/4 cups basil vinaigrette (recipe follows); 6 ounces cooked green beans; 1 -1/2 cups marinated baby artichokes, drained; 8 ounces small red potatoes, diced and cooked; 1 pound vine-ripened tomatoes, cored and diced; 1 large fennel bulb, very thinly sliced; 1 tablespoon Dijon mustard; 2 tablespoons white wine vinegar; 1/2 teaspoon kosher salt; Freshly ground black pepper; 1/4 cup prepared basil oil; 3/4 cup extra-virgin olive oil

Servings: persons

1 medium red onion, diced
4 fresh tuna steaks, about 6 ounces each
1 tablespoon pure olive oil
Kosher salt and freshly ground black pepper to taste
2 cups arugula, washed and dried
1 -1/4 cups basil vinaigrette (recipe follows)
6 ounces cooked green beans
1 -1/2 cups marinated baby artichokes, drained
8 ounces small red potatoes, diced and cooked
1 pound vine-ripened tomatoes, cored and diced
1 large fennel bulb, very thinly sliced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup prepared basil oil
3/4 cup extra-virgin olive oil

1
Heat a grill or grill-pan to medium.
2
In a small bowl soak the onions in cold water to cover for 10 minutes.
3
Drain.
4
Brush the tuna with olive oil and season with salt and pepper.
5
Grill the fish, turning once, about 5 minutes per side.
6
Set aside.
7
In a large bowl toss the arugula with a couple tablespoons of the vinaigrette, and divide the greens onto 4 dinner plates.
8
In the same bowl combine the green beans, artichokes, potatoes, onion, tomatoes, and fennel.
9
Dress the vegetables with a 1/2 cup of the dressing, season with salt and pepper.
10
Place vegetables on the greens and top the salad with the tuna steaks.
11
Drizzle a little dressing over the tuna and serve.
12
Pass the remaining dressing at the table.
13
In a small bowl, whisk the mustard, vinegar, salt, and pepper together.
14
Combine the oils in a cup with a spout.
15
Gradually pour the oil into the vinegar mixture while whisking constantly to make a creamy dressing.

800

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 17 ingredients. The key ingredients include: 1 medium red onion, diced, 4 fresh tuna steaks, about 6 ounces each, 1 tablespoon pure olive oil, Kosher salt and freshly ground black pepper to taste, and more.

Yes, Nicoise Salad with Grilled Tuna 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!

Nicoise Salad with Grilled Tuna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions