Grilled Tuna Salad Nicoise
Composed salads like this Grilled Tuna Salad Nicoise can be a great healthy meal option. What makes a great composed salad is more than just the fresh salad vegetables, farm fresh eggs, and wild caught yellowfin tuna I use here. The real difference is using a great tasting hand-made dressing. Don't get me wrong, I am not above using prepared dressings. They are a great time saver and there are some really good products available. But, when I am making a composed salad that is the centerpiece of the meal, I like to use a fresh made dressing. Sometimes it is as simple as some really good quality olive oil and balsamic vinegar. In this dressing I layer in the flavor using fresh herbs, capers, and anchovy. The often maligned anchovy is a classic ingredient of the salad nicoise and is integral to the flavor of the dish. I am making a fresh baguette to go with this salad, and am already thinking about relaxing on the patio and enjoying these fresh flavors with a nice glass of pinot noir.
Classically inspired composition of fresh vegetables and greens tossed with a flavorful dressing and topped or tossed with fresh grilled tuna.
- 1/2 teaspoon kosher salt
- 2 cloves fresh garlic
- 1 teaspoon capers
- 2 teaspoons anchovy paste
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup white balsamic vinegar
- 3/4 cups olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped parsley
- 1 pinch white pepper
- 8 ounces butter potatoes (medium sized potatoes, redskin or your favorite)
- 1 cup olive oil
- 8 ounces baby green beans, blanched
- 4 ounces grape or teardrop tomatoes, halved (I used a mixture of heirloom cherry and teardrop tomatoes)
- 2 ounces red onion, julienne
- 4 ounces cucumber, sliced
- 4 ounces nicoise olives (kalamata is an easy to find substitute)
- 2 ounces mixed greens
- 4 each eggs, hard cooked
- 4 each fresh yellowfin tuna steaks (about 5-6 ounces each)
Place all ingredients except olive oil and white balsamic vinegar in a food processor or immersion blender canister.
Blend or pulse to combine.
While blending on low speed drizzle in olive oil.
Stir in balsamic vinegar by hand to finish.
Refrigerate until ready to serve.
Place potatoes in a medium sized pot with enough salted water to cover. Bring to simmer under medium heat, continue to simmer 5 minutes. Turn of burner, cover pot, and let rest for 15 minutes. After resting, slice potatoes 1/4 inch thick, and layout flat on sheetpan. Drizzle with olive oil and season with salt and pepper. Refrigerate.
Combine blanched green beans with 1 ounce of dressing and refrigerate 1 hour to marinate.
Heat grill on high.
Grill potatoes on each side until lightly golden. Set aside to cool to room temperature.
Drizzle tuna steaks with olive oil and season with salt and pepper.
Grill tuna to desired doneness.
In a large bowl combine all vegetables and salad greens.
Toss with enough dressing to coat.
Portion and top each salad with sliced tuna steak, garnish with hard cooked egg quarters.
Or: Break tuna into chunks and toss in toss in salad.