30-Minute Grilled Tuna Nicoise Salad
A fresh take on the classic French Nicoise salad featuring perfectly grilled tuna steaks over crisp romaine lettuce with hard-boiled eggs, cherry tomatoes, blanched green beans, and black olives. The homemade Dijon dressing adds a tangy brightness that ties all the Mediterranean flavors together. This protein-packed salad makes an elegant lunch or light dinner that's both satisfying and refreshing. The combination of seared tuna with classic Nicoise vegetables creates a restaurant-quality dish that's surprisingly simple to prepare at home.
Ingredients
- 4 tuna steaks, 6 oz eachsalmon steaks1:1fish
works well with salmon
- 2 tablespoons extra-virgin olive oilavocado oil1:1oil
neutral flavor alternative
- 8 cups romaine lettuce, torn
- 4 hard-boiled eggs, peeled and quartered
- 1 cup cherry tomatoes, halved
- 2 cups green beans, trimmed and blanched
- ½ cup black olives, pitted and halved
- 1 medium cucumber, sliced
- ⅓ cup extra-virgin olive oilavocado oil1:1oil
neutral flavor alternative
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- salt
- pepper
Instructions
- 1
Preheat the grill to medium-high heat
- 2
Brush the tuna steaks with olive oil and season with salt and pepper
- 3
Place the tuna on the grill and cook for 2-3 minutes per side for medium-rare or until desired doneness is reached
- 4
Arrange the torn romaine lettuce on a large platter or in a salad bowl
- 5
Scatter the quartered hard-boiled eggs, halved cherry tomatoes, blanched green beans, pitted black olives, and sliced cucumber over the lettuce
- 6
Whisk together the ingredients for the Dijon dressing until emulsified
- 7
Remove the tuna from the grill and let it rest for a few minutes before slicing against the grain into 1/2-inch thick slices
- 8
Arrange the tuna slices on top of the prepared salad
- 9
Drizzle the Dijon dressing over the entire salad and gently toss to combine
- 10
Serve the salad immediately or refrigerate until ready to serve
Tips
For the best flavor, use sushi-grade tuna and don't overcook it - the center should remain pink for optimal texture
Make the dressing ahead of time to allow the flavors to meld, and blanch the green beans until crisp-tender then shock in ice water
Let the tuna rest after grilling to redistribute juices, then slice against the grain for tender pieces
Good to Know
Refrigerate assembled salad for up to 1 day, though tuna is best served fresh
Can prepare all components except tuna up to 4 hours ahead, grill tuna just before serving
Serve immediately at room temperature or slightly chilled
Common Mistakes
Don't overcook the tuna to avoid dry, tough meat
Don't overdress the salad as it will become soggy
Don't slice the tuna until just before serving to maintain texture
Substitutions
works well with salmon
FAQ
Can I use canned tuna instead of fresh tuna steaks?
Yes, you can substitute with high-quality canned tuna in olive oil, though the texture and flavor will be different from grilled fresh tuna.
What if I don't have a grill?
You can pan-sear the tuna steaks in a hot skillet with a little oil for 2-3 minutes per side, or use a grill pan for similar results.
How long will this salad keep in the refrigerator?
The assembled salad is best eaten within 1 day, though individual components can be stored separately for up to 3 days before combining.