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Tuna Salad Nicoise

Rated : 
 by 6 people
Makes: 4 servings Prep 30 mins Broil 8 mins View Nutrition Facts


  • 1 pound  fresh or frozen tuna steaks, cut 1 inch thick
  • 3 tablespoons  sherry vinegar
  • 2 tablespoons  finely chopped shallots
  • 1 tablespoon  Dijon-style mustard
  • 2 tablespoons  olive oil
  • 1 anchovy fillet, rinsed and mashed
  • Salt
  • Black pepper
  • 8 ounces  tiny new potatoes, quartered
  • 6 ounces  green beans
  • 6 cups  Bibb or Boston lettuce leaves
  • 3/4 cup  thinly sliced radishes
  • 1/2 cup  nicoise olives or black ripe olives, pitted


1. Thaw fish, if frozen. Rinse fish; pat dry. For dressing, in a small bowl combine vinegar and shallots. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly. Stir in the anchovy; season to taste with salt and black pepper. Remove 1 tablespoon of the dressing for brushing fish; set aside remaining dressing until ready to serve.

2. Brush the 1 tablespoon dressing over both sides of fish. Place fish on the greased, unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, gently turning once halfway through broiling. (Or grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, gently turning once halfway through grilling.) Cut fish into slices.

3. Meanwhile, in a medium saucepan cook potatoes in boiling water for 7 minutes. Add green beans; cook for 2 minutes more or until potatoes are tender. Drain and cool slightly.

4. To serve, arrange fish, potatoes, green beans, lettuce leaves, radishes, and, if desired, the olives on 4 dinner plates. Serve with the remaining dressing.

Tuna Salad Nicoise
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