Grilled Tuna Nicoise Platter

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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.

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This salad is so beautiful to serve with its abundance of ingredients that are arranged rather than mixed in. I usually make it with salmon and include whatever veggies I may have on hand, like roasted red peppers or grilled onions. I also up the veggie quotient by increasing the amount of green beans and serving the whole thing on a bed of dressed lettuce and/or baby spinach. Capers make a nice addition as well. The only time consuming part is making the potato salad which I often make ahead and then it's just a matter of grilling the fish and any other veggies.

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I've made this recipe so many times (at least 6, for company and family as well. It does take some prep time but worth it. Beautiful and delicious.

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Followed Ina's direction mainly for the potato salad recipe. I had seen her make this dish on TV and the potato salad looked great. It was fantastic. The Potato Salad was the highlight of the dish. Used v canned tuna b/c that's all I had on hand

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I sliced the tuna and served on individual plates instead of a platter - just preferred it that way. I would defintely make again and highly recommend.

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I'm gonna try this recipe tonight for Dinner looks great!! I'm a chef myself so I'm always in for new reciepe's. Thanks Tina

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Easy to prepare and tasted great! Since it can be eaten at room temperatu it can be made a little ahead. Don't forget to make the French Potato Salad, it goes so well with the tuna.

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Thanks Ina for this great, flavorful dinner. I made this for my daughter and the two of us felt like we were at a lovely restaurant. The flavors of the tuna, potato salad and green beans were terrific! Easy to prepare so it's a winner!

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I saw this when Ina made it on tv, so I made it for a few of my girlfriends. It was wonderful! The perfect meal for "ladies who lunch". It really is an idiot proof recipe, so I think anyone could make it without too much trouble. The preparation did take a little longer than I anticipated, but it is great because it can be made ahead of time.