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Grilled Tuna Nicoise

A standalone lunch or a light dinner traditionally served with canned tuna; before refrigeration canned, smoked, or salted were really the only options for landlocked fish lovers. Fresh tuna is now easily accessible, and grilled tuna is a great update for this classic salad. Appears in our Early Summer 2023 issue.

  • 1 pound tuna
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Sald and pepper to taste
  • Salad components
  • 8 ounces green beans, blanched, cooled, and split
  • 1 pound fingerling potatoes, cooked, chilled, and split
  • 1 cup pitted and sliced Nicoise olives
  • 3 whole tomatoes, cored and wedged
  • 4 whole eggs, hard cooked, peeled, and wedged
  • Dressing
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves minced garlic
  • 1 teaspoon thyme
  • 1 pinch sugar
  1. Grill the tuna

    Mix juice, oil, salt, and pepper and marinate tuna in mixture for 15 minutes. Grill tuna to your temperature preference. Let rest.

  2. Make the dressing

    Combine dressing ingredients.

  3. Prepare the salad

    Mix dressing with beans, potatoes, tomatoes, and olives. Arrange on a plate; top with tuna and eggs.

Chef Jon Davies
Executive Chef