Home » Salads » Nicoise Salad with Grilled Tuna Steaks

Nicoise Salad with Grilled Tuna Steaks

No comments
Nicoise Salad with Grilled Tuna Steaks

Imagine a culinary journey that transports you to the sun-drenched coastlines of Southern France with just one bite! This Nicoise Salad is not just a meal, it's an experience that combines the freshness of perfectly grilled tuna, crisp vegetables, and a zesty vinaigrette that will make your taste buds dance. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your ticket to a gourmet adventure that's both elegant and surprisingly simple to prepare.

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings

Ingredients

  1. 2 fresh tuna steaks
  2. 4 cups mixed salad greens
  3. 1 cup cherry tomatoes, halved
  4. 1/2 cup green beans, trimmed
  5. 1/4 cup black olives
  6. 2 hard-boiled eggs, quartered
  7. 1/4 cup olive oil
  8. 2 tablespoons red wine vinegar
  9. Salt and pepper to taste

Instructions

  1. Remove tuna steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper on both sides.
  2. Prepare hard-boiled eggs by placing them in cold water, bringing to a boil, then reducing heat and simmering for 9-10 minutes. Immediately transfer eggs to ice water to stop cooking. Once cooled, peel and quarter the eggs.
  3. Blanch green beans in boiling salted water for 3-4 minutes until crisp-tender. Immediately transfer to ice water to preserve bright green color and stop cooking. Drain and set aside.
  4. Preheat grill or grill pan to high heat. Brush tuna steaks with 2 tablespoons of olive oil to prevent sticking.
  5. Grill tuna steaks for 2-3 minutes per side for medium-rare, ensuring a nice sear and keeping center pink. Remove and let rest for 5 minutes.
  6. In a small bowl, whisk together remaining olive oil, red wine vinegar, salt, and pepper to create the vinaigrette.
  7. Arrange mixed salad greens on a large platter. Top with halved cherry tomatoes, blanched green beans, black olives, and quartered eggs.
  8. Slice grilled tuna steaks against the grain into thin strips and arrange over the salad.
  9. Drizzle entire salad with prepared vinaigrette just before serving. Serve immediately while tuna is still warm.

Tips

  1. Tuna Temperature Matters: Always let your tuna steaks come to room temperature before grilling to ensure even cooking and a perfect sear.
  2. Searing Technique: Use a very hot grill or grill pan to achieve those beautiful grill marks and lock in the tuna's moisture. Cook for just 2-3 minutes per side for a perfect medium-rare.
  3. Egg Perfection: The key to great hard-boiled eggs is immediate cooling in ice water, which prevents that unappetizing green ring around the yolk.
  4. Vinaigrette Magic: Whisk your dressing just before serving to ensure the freshest, most vibrant flavor. Use high-quality olive oil and fresh red wine vinegar for the best results.
  5. Presentation is Key: Arrange your ingredients thoughtfully on the platter. The visual appeal of this salad is almost as important as its taste!Pro Tip: For the most authentic Nicoise experience, use high-quality, fresh ingredients. The simplicity of this dish means each component really shines through.

Nutrition Facts

Calories: 350kcal

Carbohydrates: 8g

Protein: 35g

Fat: 22g

Saturated Fat: 4g

Cholesterol: 180mg

Pin Recipe Share Email

Share this:

Leave a Comment