Nicoise Salad with Grilled Tuna
It may sound fancy, but Nicoise Salad with Grilled Tuna is super easy to make! Elegant and fresh, this composed salad uses grilled tuna instead of canned. Along with fresh and lightly cooked vegetable and greens, this meal is the perfect meal on a hot summer day.
The Nicoise salad definitely involves more than just chopping veggies and tossing them in a bowl, but the real surprise is that all the components can be made ahead of time. Make the vinaigrette and store it in the fridge. Cook the eggs, potatoes, and green beans up to a few days ahead, and keep them chilled until you’re ready to assemble your salad.
2 – 8 ounce tuna steaks, grilled (or seared) and cut into 1 inch chunks
1 pound small potatoes, boiled, cooled in ice bath
3/4 pound green beans (haricot verts) trimmed, blanched and cooled in ice bath
1 pound cherry tomatoes (cut into halves or quarters if desired)
6 hard boiled eggs, halved
6 ounces Kalamata olives, pitted and drained
1 bunch radishes, halved
1 head butter lettuce
4 ounces spring mix (or other greens as desired)
Dijon Vinaigrette (recipe follows)
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 teaspoon honey
1/2 teaspoon dried thyme
Salt & Pepper
In a bowl, combine vinegar, both mustards, honey, dried thyme, salt & pepper. Whisk together to combine.
While whisking, slowly add the olive oil in a steady stream to help emulsify the ingredients. Set aside. This can be made a day in advance. Mix will again just before dressing the salad.
On a large platter, lay down the lettuces and other greens to form a bed. Arrange the other ingredients in small piles, saving room to feature the tuna as the star ingredient. Dress with the vinaigrette just before serving. Serves 4.