Grilled Tuna Salad Nicoise

Transform your weeknight meals with this vibrant Grilled Tuna Salad Niçoise, a modern twist on the French classic. This wholesome recipe features perfectly seared, medium-rare tuna steaks paired with tender baby potatoes, crisp green beans, and fresh mixed salad greens. Juicy cherry tomatoes, briny Kalamata olives, and creamy hard-boiled eggs add layers of flavor and texture, all brought together by a zesty Dijon vinaigrette infused with garlic, lemon, and red wine vinegar. Quick to prepare in just 40 minutes, this elegant yet effortless dish is ideal for light lunches or alfresco dinners. Impress your guests or treat yourself to a meal that’s as nutritious as it is delicious with this show-stopping Grilled Tuna Salad Niçoise!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces (6 oz each) fresh tuna steaks
• 12 small baby potatoes
• 8 oz green beans
• 4 cups mixed salad greens
• 1.5 cups cherry tomatoes, halved
• 0.5 cup Kalamata olives, pitted
• 4 pieces hard-boiled eggs, quartered
• 0.25 cup olive oil, divided
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 piece lemon, juiced
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Bring a medium pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes, or until fork-tender. Remove the potatoes with a slotted spoon and set aside to cool slightly.

Step 2

In the same pot of boiling water, blanch the green beans for 2-3 minutes until crisp-tender. Drain immediately and plunge them into an ice bath to stop the cooking process. Set aside.

Step 3

Preheat a grill or grill pan over medium-high heat. Brush the tuna steaks with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 4

Grill the tuna steaks for 2-3 minutes per side for medium-rare, or cook to your desired level of doneness. Remove from the grill and let rest for a few minutes before slicing.

Step 5

In a small bowl, whisk together the Dijon mustard, red wine vinegar, minced garlic, lemon juice, and the remaining olive oil. Season the vinaigrette with the remaining salt and black pepper.

Step 6

Slice the cooked baby potatoes into halves or quarters. Arrange the potatoes, green beans, salad greens, cherry tomatoes, olives, and hard-boiled eggs on a large platter or in individual serving bowls.

Step 7

Top the salad with the sliced grilled tuna. Drizzle the vinaigrette over the salad and toss gently to coat.

Step 8

Serve immediately and enjoy your delicious Grilled Tuna Salad Nicoise!

Nutrition Facts

Serving size	1802 grams (1802.0g)

Amount per serving	% Daily Value*
Calories	1844

Total Fat 101.50g	130%
Saturated Fat 16.90g	85%
Polyunsaturated Fat 0.40g
Cholesterol 315mg	105%
Sodium 5181mg	225%
Total Carbohydrate 139.10g	51%
Dietary Fiber 22.70g	81%
Total Sugars 21.10g
Protein 107.30g	215%

Vitamin D 816IU	4081%
Calcium 402mg	31%
Iron 16mg	89%
Potassium 5719mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 22.6%

Carbs: 29.3%