Grilled Tuna Salad Niçoise

Grilled Tuna Salad Niçoise Recipe
Photo: Stephen Devries; Styling: Linda Hirst


Makes 4 servings

Recipe from

Coastal Living

Recipe Time

Prep: 10 Minutes
Cook: 22 Minutes


1 1/2 pounds fingerling potatoes, halved
1 pound haricots vert or thin green beans, trimmed
4 (6-ounce) tuna fillets or tuna steaks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 cups mixed salad greens
1 (10-ounce) container yellow or red grape or pear tomatoes, halved
1/2 cup kalamata olives
1/2 red onion, very thinly sliced
4 hard-cooked eggs, quartered


1. Preheat grill to medium-high heat (350° to 400°). Cook potatoes on well-greased grill grates 12 minutes or until tender. Toss with 2 tablespoons Caper Vinaigrette; set aside.

2. Cook haricots vert in boiling salted water to cover 4 minutes or until crisp-tender. Rinse with cold water; drain. Toss with 2 tablespoons Caper Vinaigrette; set aside.

3. Sprinkle tuna with salt and pepper. Grill on well-greased grill grates 3 minutes on each side (for medium-rare) or to desired degree of doneness. Cut into 1/4-inch-thick slices.

4. Arrange salad greens, potatoes, haricots vert, tomatoes, and next 3 ingredients on 4 serving plates. Top with tuna. Drizzle with remaining Caper Vinaigrette.

Julia Dowling Rutland,

Coastal Living

April 2014
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