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Grilled Tuna Salade Nięoise

Salade Nięoise (suh-LAHD nee_SWAHZ) translates to a salad in the style of Nice, France. Recipes vary but usually contain salad greens, green beans, onion, hard-boiled eggs, and either canned tuna or anchovies. It sometimes includes tomatoes and potatoes. This recipe makes a hearty entree for four but can easily serve six for a luncheon salad.

6 small Yukon Gold potatoes

2 tablespoons olive oil

Kosher salt

1 pound green beans

3 hard-boiled eggs, peeled

3 small tomatoes

4 cups mixed salad greens

1/2 red onion, diced

1/4 cup Kalamata olives, drained and pitted

2 tablespoons capers, rinsed and drained

4 small tuna steaks, 1 inch thick

Olive oil for brushing

Salt and fresh ground black pepper

Prepare the vinaigrette (recipe follows). Place the potatoes in a saucepan and cover with water. Bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until tender, but still firm. Drain the potatoes and cover them with cold water. Drain and dry the potatoes, then cut them in half. Place the green beans in a saucepan, cover with water, bring to a boil, reduce the heat and simmer for 3 minutes, then drain.

Cut the tomatoes into quarters, remove their core, and cut the quarters in half. Slice the eggs into quarters. Toss the greens with 1/3 of the vinaigrette and place in the center of the serving plates. Toss the green beans with half of the remaining vinaigrette and place them to the side of the greens on each plate. Combine the tomato, onion, olives, capers, and toss with the remaining vinaigrette. Divide them among the plates next to the beans. Divide the eggs placing them to the side of the greens next to the beans. Lightly salt the eggs. Cook the potatoes in a wok or skillet over high heat with a small amount of olive oil, tossing as required until browned on all sides. season the potatoes with Kosher salt. Divide the potatoes between the serving plates, placing them on the remaining fourth side.

Prepare the grill for direct cooking over high heat. Brush the tuna steaks with oil and season with salt and pepper. Grill directly over the fire for 1 1/2 to 2 minutes per side (rare to medium rare, and no more). Place a tuna steak on top of the greens on each plate.


1/3 cup red wine vinegar

1/2 teaspoon salt

1/2 teaspoon powdered mustard

1/4 teaspoon white pepper

2/3 cup olive oil

Combine the first four ingredients in a small bowl. Slowly pour the oil into the mixture while blending with a whisk. Reblend just before using.

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