Nicoise Salad with Grilled Tuna

Total Time:
30 min
10 min
20 min

4 servings

  • 1 medium red onion, diced
  • 4 fresh tuna steaks, about 6 ounces each
  • 1 tablespoon pure olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 2 cups arugula, washed and dried
  • 1 -1/4 cups basil vinaigrette (recipe follows)
  • 6 ounces cooked green beans
  • 1 -1/2 cups marinated baby artichokes, drained
  • 8 ounces small red potatoes, diced and cooked
  • 1 pound vine-ripened tomatoes, cored and diced
  • 1 large fennel bulb, very thinly sliced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 cup prepared basil oil
  • 3/4 cup extra-virgin olive oil
  • Heat a grill or grill-pan to medium.

  • In a small bowl soak the onions in cold water to cover for 10 minutes. Drain.

  • Brush the tuna with olive oil and season with salt and pepper. Grill the fish, turning once, about 5 minutes per side. Set aside.

  • In a large bowl toss the arugula with a couple tablespoons of the vinaigrette, and divide the greens onto 4 dinner plates. In the same bowl combine the green beans, artichokes, potatoes, onion, tomatoes, and fennel. Dress the vegetables with a 1/2 cup of the dressing, season with salt and pepper. Place vegetables on the greens and top the salad with the tuna steaks. Drizzle a little dressing over the tuna and serve. Pass the remaining dressing at the table.

  • In a small bowl, whisk the mustard, vinegar, salt, and pepper together. Combine the oils in a cup with a spout. Gradually pour the oil into the vinegar mixture while whisking constantly to make a creamy dressing. Yield:About 1-1/4 cups

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