Grilled Tuna Nicoise Salad with Dijon Vinaigrette
If you're looking for a vibrant and satisfying salad, this Grilled Tuna Nicoise Salad is a must-try. Packed with fresh vegetables, tender grilled tuna, and a zesty Dijon vinaigrette, this dish is perfect for a light lunch or a refreshing dinner on warm days.
Ingredients
- 2 tuna steaks (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 8 oz fresh green beans, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 4 cups mixed salad greens
- 4-6 small baby potatoes, quartered and cooked
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives (such as Kalamata or Nicoise)
- 2 hard-boiled eggs, quartered
Instructions
- Grill the Tuna: Preheat the grill to medium-high heat. Season the tuna steaks with salt and pepper. Grill for about 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Remove from the grill and let rest.
- Prepare the Vegetables: While the tuna is grilling, blanch the green beans in boiling water for about 3-4 minutes until tender-crisp. Drain and transfer to ice water to stop the cooking process.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl or platter, arrange the mixed greens, green beans, quartered potatoes, sliced cherry tomatoes, black olives, and hard-boiled eggs. Slice the grilled tuna and place it on top.
- Drizzle with Vinaigrette: Drizzle the Dijon vinaigrette over the salad, and toss gently to combine. Serve immediately.
Cook’s tips
- Let the tuna rest for a few minutes before slicing to keep it juicy.
- Blanch green beans just until crisp-tender, then shock in ice water to retain their bright color.
- Use baby potatoes that are halved or quartered for even cooking and better texture.
- Make the vinaigrette ahead and shake it in a jar for easy mixing and storage.
Substitutions
- Use canned tuna (packed in olive oil) instead of grilled tuna for a quicker version.
- Swap green beans for asparagus or haricots verts.
- Replace red wine vinegar with white wine vinegar or lemon juice.
- Use a mix of olives, such as Kalamata and Nicoise, for more flavor variety.
Storage & reheating
Store leftover salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Toss just before serving to keep the greens crisp.
Frequently asked questions
Can I use canned tuna instead of grilled tuna?
Yes, you can substitute grilled tuna with high-quality canned tuna packed in olive oil, but the flavor and texture will differ.
How do I know when the tuna is done?
For medium-rare, cook about 3-4 minutes per side; the center should still be pink. Use a meat thermometer for 125°F (52°C).
Can I make this salad ahead?
You can prep the components ahead, but assemble and dress just before serving to keep the greens crisp.
What is the traditional Nicoise salad?
Classic Nicoise includes tomatoes, hard-boiled eggs, olives, anchovies, and green beans, often with tuna, but variations abound.
