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Salad Nicoise With Grilled Tuna

Name: Salad Nicoise With Grilled Tuna
Prep time: 30

(6 votes, average: 4.17 out of 5)

30 min prep

6 servings

Carrot Icon for Number of Ingredients Size

19 ingredients

Salade Nicoise is an iconic South-of-France dish that screams ‘summer.’ It is a salad of many parts, but you can save time by doing these efficient cooking tricks: Boiling the eggs and the potatoes...

2 tablespoons extra virgin olive oil
1 tablespoon chopped flat-leaf parsley
2 scallions, finely chopped, divided
2 sushi-grade yellowfin tuna steaks
6 Hard-Boiled Eggs, peeled and cut in half
1½ pounds small Yukon Gold or Red Bliss potatoes
¾ pound French green beans, topped and tailed
½ cup oil-cured olives
1 pound cherry tomatoes, halved
½ cup torn basil leaves
1 medium-large head of Romaine lettuce, washed and torn
1 tin anchovy fillets (optional)
Sea salt, to taste

For the Basic Mustard Vinaigrette

2 tablespoons Dijon mustard
Sea salt and freshly ground black pepper, to taste
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon cold water
1 clove of garlic cut in half, to taste

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Nutrition Facts

Calories

378 cals

Fat

16 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

33 g

Sugar

7 g

Fiber

8 g

Protein

27 g

Sodium

1149 mg

Directions

Put the olive oil into a shallow dish large enough to hold the tuna. Mix in the parsley and half of the scallions. Rub the herb oil mixture all over the tuna to coat. Cover with plastic wrap and leave in the fridge to marinate until ready to cook.
Bring 1-inch of water and a generous pinch of salt to a boil in a large pot. Boil the potatoes just until tender, then throw in the green beans. Cook for 2 minutes or until they are just tender. Drain the green beans and the potatoes and cool under cold running water to stop the cooking. Set aside.
Heat up a cast iron skillet. Cook the tuna for 5 minutes on the first side and 3 minutes on the other. The fish should be pink in the center but not rare. Set the fish aside on a plate.
Rub the skins off the potatoes and cut them into quarters. Place them in a large bowl along with the green beans, olives, tomatoes, basil, and remaining chopped scallion. Prepare the Mustard Vinaigrette, and pour the full recipe over them and toss together.
Line large plate with the romaine lettuce, and in the center top with the potato mixture.
Cut the tuna steaks into ¼-inch slices and arrange around the potato mixture on the plate. Arrange the hard-boiled eggs around the edge of the platter and curl an anchovy fillet, if using, on each egg. Serve.

Chef Tips

Use the thin haricot vert green beans. If you can’t find fresh, use frozen.

If fresh tuna isn’t available, substitute canned tuna.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.