Grilled Tuna Nicoise Main Dish Recipes

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Grilled Tuna Nicoise


  • 1/4 cup red-wine vinegar
  • 2 1/2 tablespoons minced shallot
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
  • 2 teaspoon mashed anchovies
  • 3/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons minced fresh chives
  • Salt and Pepper
  • 1 1/2 cup yellow beans trimmed
  • 1 1/2 lb small (1- to 2-inch) new potatoes
  • 1 1/2 lb (1-inch-thick) tuna steaks
  • Vegetable oil for brushing
  • 3/4 lb sorted soft lettuce
  • 1 large fresh garden cherry tomatoes
  • 1/2 cup NiƧoise or other small brine-cured black olives
  • 2 hard-boiled large eggs, quartered
  • 3 tablespoons finely chopped fresh parsley and/or basil

  • Method:

  • Whisk together vinegar, shallot, mustard, garlic, and anchovies in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in parsley, basil, and salt and pepper to taste.
  • Salt and steam beans, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking.
  • Cut potatoes in quarters, boil and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander
  • Toss potatoes with 2 tablespoons dressing in a bowl, serve warm
  • Prepare grill for cooking. Gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large pieces.
  • Toss lettuce to bowl
  • Transfer to platter
  • Transfer tuna to platter
  • Arrang tomatoes, eggs, potatoes and oilives on platter
  • Add remaining herbs
  • Dess salad with remaining dressing and serve
  • Beans and potatoes can be cooked 1 hour ahead and kept at room temperature. Toss potatoes with dressing while warm and let stand.

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