Grilled Tuna Niçoise Salad
This grilled tuna Niçoise salad with sweet & tangy dressing is the perfect weeknight dinner recipe. It’s loaded with a variety of tasty Mediterranean flavors that are sure to impress. In my opinion, there is nothing better than a huge dinner salad recipe that everyone can make a plate from. I can guarantee that everyone in your family will be able to build a plate that they’ll love.
About this recipe
This grilled tuna Niçoise salad is loaded with so many delicious flavors. Be sure to serve the petite potatoes warm so the butter and spices do not harden on the potatoes. You can leave the mini potatoes whole or slice them in half. Just be sure to spread them in small clusters across the entire salad.
When prepping the tuna steak, make sure to pat it dry with a paper towel. Removing the excess moisture will prevent the tuna from cooking too quickly. Moisture acts as a heat conductor and if the tuna steak is too moist it will over cook. Drizzle it with olive oil right before you place it on the grill. It will only need 1.5-2 minutes per side. This will give you a rare temperature in the center of the tuna. Sushi grade ahi tuna is safe to eat rare.
Bring a pot of water to a boil and cook the eggs for 9-10 minutes. Run them under cold water to bring the temperature down. Peel the eggs and slice them in half. When dressing the salad, you can drizzle as much or as little dressing over the top as you like. Serve any extra dressing on the side.
This recipe makes four light servings. Please see below for the nutritional information.
Best of eaten the same day. Store any leftovers in an airtight container in the refrigerator for one maybe two days. The dressing can be stored covered in the refrigerator for 5 days. Looking for more delicious salad recipes? Try my Cobb salad with cilantro lime dressing or my grilled peach salad.
- Tuna is heart friendly and has been known to lower blood pressure. It is low in fat and calories, yet high in vital nutrients and vitamins that can help strengthen our bones. (1)
- Capers are a great source of fiber and high in quercetin. Quercetin has been known to help fight inflammation in the body, and improve the immune system function. These little buds are also known as a powerful anti-viral and can even help fight off infection. (2)
Grilled Tuna Niçoise Salad
- 8-10 ounces ahi tuna steak, sushi grade
- 2 tablespoons olive oil
- 2 heads romaine lettuce, sliced in half
- 2 large eggs, hard or medium-boiled
- 2 tablespoons dill, chopped
- ½ cup English cucumber, cut into rounds
- ¼ cup kalamata olives
- ¼ cup pickled red onions
- 1 tablespoon capers
Petite Gold Potatoes:
- ½ lb. petite gold potatoes , boiled until fork tender
- 2 tablespoons butter
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- salt and pepper, to taste
Sweet & Tangy Dressing:
- 1 + ¼ cup mayonaise , Vegenaise
- 3 tablespoons white vinegar
- ¼ cup cane sugar
- 2 teaspoons Dijon mustard
- pinch salt and pepper, to taste
- 2 pots for boiling water
- mixing bowl
- salad platter
- metal grill spatula
- Bring two pots of water to a boil.
Prepare the hard boiled eggs:
- Boil three eggs for 9-10 minutes to get a medium plus temperature on the yolk.Drain water and set the cooked eggs aside to cool.
Prepare the potatoes:
- Next, you will add the petite gold potatoes to the second pot of boiling water. Cook until they are fork tender, about 15 minutes.
- Once cooked through, add the potatoes to a mixing bowl with the butter and spices (garlic, parsley, oregano). Toss the potatoes until they are well coated with the butter and spices. Set aside.
Prepare the tuna and lettuce:
- Preheat the grill to 400 degrees. Be sure to wipe the racks with olive oil to help prevent the tuna steak and romaine lettuce from sticking. You can use foil if you prefer.
- Cut the romaine heads in half. Drizzle with olive oil.
- Pat the tuna steak dry using a paper towel. Removing the moisture on the surface helps prevent the tuna from overcooking. Drizzle the tuna steak with olive oil on both sides. Making sure it is well coated.
- Place the lettuce center side down on the grill. Also place the tuna down.
- The tuna will only need to cook for about 2 minutes on each side. This will give you a seared rare temperature on the tuna. Since it is sushi grade, it is safe to eat this way. Use a metal grill spatula to turn. The lettuce will need about 4-5 minutes total. Flip halfway through.
Prepare the dressing:
- Add all of the dressing ingredients into a small bowl. Mix well. Set aside.
Assemble the salad:
- Place the grilled romaine lettuce down first. Next, slice the tuna using a sharp knife. Place it over the grilled lettuce.
- Peel and slice your eggs in halves. Place them over the lettuce and top them with the fresh chopped dill.
- Serve the potatoes slightly warmed, so the butter does not seize up on the outside. You can leave the potatoes whole or slice them in half. Either way, just add them to the platter in small clusters.
- Spread out some of the kalamata olives, capers and sliced English cucumbers over everything.
- Finally, top the entire dish with quick pickled onions, salt and pepper.
- Drizzle the platter with your dressing or leave it on the side. Serve and Enjoy!