Grilled Fresh Tuna Niçoise Salad
Experience the vibrant flavors of the Mediterranean with this Grilled Fresh Tuna Niçoise Salad. This dish showcases the freshness of high-quality tuna steaks, perfectly grilled to retain a tender, pink center. Paired with a medley of tender new potatoes, blanched green beans, and sweet red onion, this salad is a feast for both the eyes and the palate. The vinaigrette made from red wine vinegar, balsamic vinegar, Dijon mustard, and olive oil brings a tangy brightness that elevates the entire dish. Topped with juicy tomatoes and olives, this simple yet sophisticated salad is perfect for light lunches or gatherings. Sprinkle with a touch of fresh herbs for an extra layer of flavor. Serve with crispy greens and perhaps a sprinkle of chopped hard-boiled egg on top to complete your culinary masterpiece.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
tuna steaks
2 (8 ounces each)
new potatoes
3 (medium, unpeeled, boiled, and cubed)
green beans
0.5 (lb, cooked and blanched, cut into 2-inch pieces)
red onion
1 (small, sliced into very thin rings)
vine-ripened tomatoes
1 (cubed into 1/2 inch pieces)
ripe olives
1 (cup)
red wine vinegar
2 (tablespoons)
balsamic vinegar
1 (tablespoon)
Dijon mustard
2 (tablespoons)
olive oil
0.5 (cup)
sugar
1 (teaspoon)
salt
1 (teaspoon)
black pepper
1 (teaspoon)
thyme
0.5 (teaspoon)
Instructions
1
Prepare the vinaigrette by whisking together olive oil, red wine vinegar, balsamic vinegar, Dijon mustard, sugar, salt, black pepper, and thyme in a small bowl until emulsified.
2
In a large mixing bowl, combine the cubed tomatoes, ripe olives, blanched green beans, sliced red onion, and cubed potatoes.
3
Pour the vinaigrette over the vegetable mixture and gently toss to combine. Cover and refrigerate while preparing the tuna.
4
Preheat the grill to medium-high heat, preferably using charcoal for the best flavor. Season the tuna steaks with salt and pepper.
5
Grill the tuna steaks for approximately 2-3 minutes per side, or until they reach an internal temperature of 130°F (54°C) for medium-rare, ensuring they remain slightly pink in the center.
6
Once cooked, remove the tuna from the grill and let rest for a couple of minutes. Gently break the tuna into large chunks using your fingers.
7
Transfer the vegetable mixture to a serving platter, and top it with the grilled tuna. For added flair, you can sprinkle with chopped hard-boiled eggs and fresh herbs before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Fresh Tuna Niçoise Salad?
It is a vibrant Mediterranean dish featuring grilled tuna steaks, new potatoes, green beans, and a tangy vinaigrette.
What type of tuna is used in this recipe?
The recipe uses two 8-ounce fresh tuna steaks.
How should the tuna be grilled?
Grill the tuna for 2-3 minutes per side on medium-high heat until it reaches 130°F for medium-rare.
What are the ingredients for the vinaigrette?
The vinaigrette consists of olive oil, red wine vinegar, balsamic vinegar, Dijon mustard, sugar, salt, black pepper, and thyme.
What vegetables are included in the salad?
The salad includes new potatoes, green beans, red onion, vine-ripened tomatoes, and ripe olives.
How do I prepare the potatoes?
Boil three medium unpeeled new potatoes and then cube them for the salad.
How should the green beans be prepared?
Cook and blanch half a pound of green beans, then cut them into 2-inch pieces.
What is the recommended internal temperature for the tuna?
The tuna should reach an internal temperature of 130°F (54°C).
How should I slice the red onion?
Slice one small red onion into very thin rings.
What size should the tomatoes be?
Vine-ripened tomatoes should be cubed into 1/2 inch pieces.
Can I add eggs to this salad?
Yes, you can sprinkle chopped hard-boiled eggs on top for added flair.
How do I serve the tuna?
Gently break the grilled tuna into large chunks using your fingers before placing it on the vegetable mixture.
What kind of olives are used?
The recipe calls for one cup of ripe olives.
Is sugar used in the dressing?
Yes, the vinaigrette includes one teaspoon of sugar.
What type of mustard is recommended?
Two tablespoons of Dijon mustard are used for the dressing.
How long should the tuna rest after grilling?
Let the tuna rest for a couple of minutes before breaking it into chunks.
Should the salad be refrigerated?
Yes, the vegetable mixture should be covered and refrigerated while you prepare the tuna.
What flavor does the charcoal grill add?
Charcoal is preferred for providing the best flavor to the grilled tuna steaks.
How much olive oil is in the recipe?
The recipe uses half a cup of olive oil in the vinaigrette.
What is the total ingredient count?
There are 14 total ingredients listed for this recipe.
Which vinegars are used in the dressing?
The recipe uses both red wine vinegar and balsamic vinegar.
Should the tuna be seasoned before cooking?
Yes, season the tuna steaks with salt and pepper before placing them on the grill.
What herbs are used in the salad?
Thyme is used in the dressing, and you can add fresh herbs as a garnish.
How many potatoes do I need?
You will need three medium-sized new potatoes.
What is the suggested serving style?
Transfer the vegetable mixture to a platter and top with the grilled tuna chunks.
Is this recipe suitable for summer?
Yes, it is tagged as a summer recipe and is perfect for light lunches.
How much salt is in the dressing?
The dressing includes one teaspoon of salt.
What does blanching the green beans involve?
It involves briefly cooking the beans and then plunging them into cold water to stop the cooking process.
Are the potatoes peeled?
No, the new potatoes should be kept unpeeled.
What type of tomatoes are best?
Vine-ripened tomatoes are recommended for their flavor.