Grilled Tuna Salad Niçoise

Photo: Stephen Devries; Styling: Linda Hirst

Yield: Makes 4 servings
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 1 1/2 pounds fingerling potatoes, halved
  • Caper Vinaigrette
  • 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

Preparation

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

Only you will be able to view, print, and edit this note.

Add Note

Grilled Tuna Salad Niçoise Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy