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
- 2 fresh tuna steaks
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup green beans, trimmed
- 1/4 cup black olives
- 2 hard-boiled eggs, quartered
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
- Preheat grill or grill pan to high heat. Brush tuna steaks with 2 tablespoons of olive oil to prevent sticking.
- 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.
- In a small bowl, whisk together remaining olive oil, red wine vinegar, salt, and pepper to create the vinaigrette.
- Arrange mixed salad greens on a large platter. Top with halved cherry tomatoes, blanched green beans, black olives, and quartered eggs.
- Slice grilled tuna steaks against the grain into thin strips and arrange over the salad.
- Drizzle entire salad with prepared vinaigrette just before serving. Serve immediately while tuna is still warm.
Tips
- Tuna Temperature Matters: Always let your tuna steaks come to room temperature before grilling to ensure even cooking and a perfect sear.
- 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.
- Egg Perfection: The key to great hard-boiled eggs is immediate cooling in ice water, which prevents that unappetizing green ring around the yolk.
- 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.
- 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