Grilled Tuna Nicoise Platter

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I've made this a couple times now, and it is wonderful. My only problem is that I don't have a platter big enough to hold it all - I have to serve the potatoes in a separate bowl. It is a beautiful presentation - last time, my guests took a picture before we ate. All the flavors compliment each other so well. I've also made the potato salad on its own - much better than mayo potato salads!

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I made this as the "adult" dinner for a kid birthday party for the parents. It was wonderful! I did scale back the olive oil in the vinaigrette. I think Ina eyeballed it, and the recipe had to put in a measurement. I used 4 Tbs. champagne vinegar and 8 Tbs. olive oil, plus a Tbs. of dijon instead of 1 tsp.

Everyone was able to put together a plate composed of their preferred ingredients, and parents picked items for their kids too. It worked extremely well and I will make it again. Definitely a crowd pleaser and flexible depending on what people like. Also, I made everything ahead of time, except for grilling the tuna which only takes a few minutes at the very end.

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A great summer meal! Tasty & delicious. I will say that tossing all of the ingredients together made for a less-than pretty dish. Next time (and there will be many next times with this one, I will prepare and dress each dish individually.

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My friend Louise brought this to a party. It was absolutely DIVINE! I honestly could have ravaged most of this gorgeous, scrumptious salad on my own.

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I typically make this for lunch. I improvise by using Starkist tuna out of the fresh pack envelopes. It's a less expensive option & just as delicious!

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This was great! I followed the recipe exactly (scaled down though and it turned out perfectly. Thanks. Ina is definitely my go to chef for recipes that work. I will make this often.

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Because the sauce (vinaigrette was not good, I gave it only 3. It had too much olive oil in it but tuna came out really good (First time I cooked it right. I dont know maybe my oiive oil was not good enough for this. I have used it for all Ina's recipies and it was always great.. so strange.

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I've made several versions of Salad Nicoise and this one's a "keeper." By making much of it in advance (beans, eggs, vingrt the final stages were easier. Don't overcook the tuna, use good quality olives, and dress the potatoes while they are warm - it adds to the multitude of textures, and mouth experiences that comes with this recipe. I made it my own by adding an avocado and used anchovy paste in the dressing instead of hairy fish on the plate.

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I normally only eat tuna on a sandwich, but my book club member served this dish at our August meeting and I am hooked. The combination of ingredients complement each other. The tuna steak was perfect with the dressing made for the platter. Now I need to convert my 12 year old to enjoy it as much as I have.

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We loved this! This is a very classic and elegant summer dinner and is a great choice for extreme hot weather entertaining. You can cook the hard boil eggs, make the vinegrette, potato salad, and blanch the green beans in the morning. Then at serving time, just cut the tomatoes, crack open the container of olives, rip open a bag of greens, and grill the fish. Easily takes less than half an hour to get it on the table if you've pre-prepped. It's a colorful, beautiful presentation and crazy delicious.
I do, however, have a gripe with the way the recipe is presented. My interpretation was that you should make 2 batches of the vinegrette--one for the potato salad and another for serving. In my opinion, one batch of the vinegrette is PLENTY--use 1/3 to 1/2 of it for the potato salad (assuming you're using just 2 lbs of potatoes as the recipe calls for and reserve the rest to drizzle over the tuna and vegetables at serving time. Perfect.
P.S. I always halve the amount of salt called for in any Food Network recipe. Then, I taste and adjust but, rarely find it necessary to add more salt.