Family style dinner salad anyone? There is nothing I love more than a huge dinner-sized salad that everyone can make a plate from. And this grilled tuna Niçoise salad with sweet & tangy dressing does not disappoint. It’s loaded with a variety of tasty Mediterranean flavors that are sure to impress.
When I make this salad for me and Dan we enjoy it for lunch and dinner. And depending on the size, we might even get a second lunch out of it the next day. It is so easy to make and comes together in under 45 minutes.
What makes it Healthyish?
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 with Sweet & Tangy Dressing
- 2 pots for boiling water
- mixing bowl
- salad platter
- metal grill spatula
- 2 heads of romaine lettuce sliced in halves
- 8 ounces of tuna steak
- 3 tablespoons olive oil for grill prep and coating tuna / lettuce
- 3 eggs hard-boiled or medium-boiled
- pinch fresh dill
- 12 slices English cucumber
- ½ cup kalamata olives
- 1 tablespoon capers
- quick pickled red onions
- 3 cups baby potatoes boiled until fork tender
- 2 tablespoons butter
- ½ teaspoon dry oregano
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- salt and pepper to taste
Prepare the Sweet & Tangy Dressing
- 1 + ¼ cup mayonaise Vegenaise
- 3 tablespoons white vinegar
- ¼ cup cane sugar
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- Blend together until well combined.
- Boil 2 pots of water. One for the hard-boiled eggs and one for the baby potatoes. I cooked 3 eggs for 8 minutes to get a medium plus temperature on the yolk. Drain water and set aside.
- I cooked my baby potatoes until they were fork tender. This will vary depending on how many potatoes you want to add.
- Once cooked add them to a mixing bowl with the butter and spices. (garlic, parsley, oregano) Toss the potatoes until they are well coated. Set aside.
- 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.
- Cut the romaine heads in half. Drizzle with olive oil.
- At the same time, you will prepare your tuna. You will want to put the tuna and the letyuce on the grill at the same time.
- Pat dry the tuna using a paper towel. Removing the moisture helps prevent the tuna from overcooking. Water can transfer heat which will cause the tuna to cook too fast. Drizzle the tuna 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. Use a metal grill spatula to turn.
- Once cooked remove the tuna and romaine from the grill.
Assemble the salad:
- Place the grilled romaine lettuce down first. Slice your tuna with a sharp knife and place it off to the side of the lettuce.
- Peel and slice your eggs in half. Place them on the other corner of the platter. Top with fresh chopped dill.
- Your potatoes should be slightly warm when you serve them so that they butter does not seize up on the outside. You can leave them whole or slice them in half. Either way, just add them to the platter in small clusters.
- Spread out some of the kalamata olives and capers as well.
- Slice your English cucumber and tuck it into the corners of the platter.
- Finally, top everything with a few rings of quick pickled onions and little salt and pepper.
- Drizzle the platter with your dressing or leave it on the side. Serve and Enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a home cook, recipe developer and the creator of the brand, Healthyish®. Sarah believes that living Healthyish® is a lifestyle centered around the 80/20 rule. Her beliefs are directly reflected in her recipes which are mostly plant-based. (but sometimes not) Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!