Best Tuna Nicoise Salad Recipes

SALAD NICOISE WITH SEARED TUNA

Steps:

• To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
• Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
• Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
• To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

TUNA NICOISE SALAD WITH DIJON VINAIGRETTE

Steps:

• Prepare Dressing: In small bowl combine mustard, red wine vinegar, parsley and sugar: gradually whisk in olive oil until well blended. Add salt and pepper to taste.
• Prepare Salad: On large platter arrange potatoes, green beans, artichoke hearts, hearts of palm, tuna, olives, tomato wedges and hard-cooked eggs. Drizzle salad with dressing.

TUNA NIçOISE SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
• Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
• In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.

GRILLED AHI TUNA NICOISE SALAD

Steps:

• Trim the haricots verts, then blanch in boiling water and refresh in cold water. Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste. Reserve in a bowl.
• Cut the onion into 1/4-inch round slices. In a small saute pan, heat 2 tablespoons olive oil. Saute the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper, to taste. Reserve in a bowl.
• In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing. Reserve.
• Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended. Reserve.
• In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing. Reserve.
• To make crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
• In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare. Remove from heat and slice each tuna fillet into 5 round slices.
• In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing.
• To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions. For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate. Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts. Place quail egg halves over the peppers and an anchovy over the potatoes. Mound half of the lettuce in the center of each plate. Arrange the tuna slices on the side of the salad and top the lettuce with the crostini.
• In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt, pepper, and sugar. Refrigerate in a covered container. When ready to use, whisk again.
• Yield: 2 1/2 cups
• Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000 .
• In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
• Yield: 1 heaping cup
• Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese
• Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
• Yield: 1 log
• Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar
• Preheat the oven to 250 degrees F.
• In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
• Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• Yield: 1 1/4 cups

ANTIPASTO - HOMEMADE TUNA FISH WITH NICOISE SALAD

Steps:

• Preheat the oven to 200 degrees F.
• Place the tuna in a covered baking dish that is just large enough to hold it in one layer.
• Sprinkle generously with salt, pepper and toss with the garlic, oregano and marjoram.
• Add enough olive oil to completely cover the tuna.
• Cover the baking dish and cook until the tuna is thoroughly cooked and flakes easily, about 3 to 4 hours. The time will depend on the thickness of your tuna. You will know that it is done when it flakes easily and the fillets feel firm from the edges all the way to the center.
• Remove the tuna from the baking dish and place in the center of the platter you are going to serve it on. (Do not throw away the olive oil! Use it for home made salad dressings, pastas, white bean salads and/or casseroles. It is delicious. And you will need 1/2 cup of it to make this recipe).
• For the Vinaigrette:.
• Combine the champagne vinegar, Dijon mustard, lemon zest, lemon juice, minced garlic, salt and pepper. Whisk in the tuna flavored olive oil until emulsified.
• For the Salad Ingredients:.
• Blanch the green beans in a large pot of boiling salted water for 7 minutes. Drain and immerse in a bowl of ice water. Drain and set aside.
• Surround the tuna with the spinach. Place the potatoes, green beans, tomatoes, eggs and olives in a pretty arrangement on top of the spinach. Drizzle some vinaigrette over the tuna and vegetables (except the potatoes)and serve the rest in a pitcher or gravy boat on the side.
• Enjoy!

TUNA SALAD NICOISE

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
• In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.

NICOISE SALAD WITH GRILLED TUNA

Steps:

• Brush tuna with lemon, olive oil, and pepper. Grill to desired degree of doneness. Set aside.
• Thoroughly combine dressing ingredients. Set aside. (We usually have a little dressing leftover).
• Heat water to boiling. Cook potatoes until tender, cool in iced water until room temperature. Remove, and pat dry. Cook green beans until crisp-tender, cool in iced water. Remove and pat dry.
• Toss salad greens and onion together. Drizzle with dressing, toss, and divide between two plates. Divide tuna between plates, and center on lettuce.
• Toss potatoes with 1-1/2 T. dressing, divide between the plates. Toss green beans with 1/2 T. dressing, and divide between the plates. Divide remaining vegetables and eggs between the plates, arranging attractively. Drizzle with dressing and serve.

CLASSIC TUNA NICOISE SALAD

Steps:

• Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. Add the green beans to the other pot and blanch until tender, 4 to 5 minutes. Drain in a colander, pat dry, and set aside.
• Arrange the tuna on a cutting board and cut into 4 equal portions. Season the tuna steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper, each. Heat the oil in a large skillet (or 2 medium skillets), over medium-high heat. When the oil is hot but not smoking, add the rosemary sprigs and tuna steaks and sear, about 30 seconds per side for medium-rare. Remove from the pan and dice the tuna into 1-inch pieces.
• Tear the lettuce into bite-size pieces and combine with chopped fresh parsley and tarragon. Toss with enough of the Anchovy Dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in 1/4 cup of the Anchovy Dressing. Arrange the lettuce along the side of 4 large plates (or 1 serving platter). Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes, olives, sliced red onions, and eggs on the other sides of the plates (or serving platter). Garnish with additional herbs if desired and serve immediately.
• In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.

TUNA NIçOISE SALAD WITH TAHINI DRESSING

Steps:

• Place a baking sheet in the oven and preheat to 450˚. Toss the carrots with 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread out on the hot pan and roast until tender and browned on the bottom, 25 to 30 minutes.
• Meanwhile, bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate to cool. Carefully add the eggs to the pot of water; adjust the heat to maintain a gentle simmer and cook until the yolks are jammy, 7 minutes. Drain the eggs and run under cold water until cool enough to handle. Peel the eggs and cut each into 4 wedges.
• While the eggs are cooking, make the dressing: Whisk the tahini, 1/4 cup water, 1 tablespoon olive oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Thin with more water, if necessary.
• Toss the lettuce in a large bowl with the remaining 1 tablespoon olive oil and 1 tablespoon vinegar; season with salt and pepper. Divide among plates. Top with the tuna, roasted carrots, green beans, radishes, olives and eggs. Drizzle with the tahini dressing and sprinkle with za'atar.

GRILLED TUNA SALAD NICOISE

Steps:

• Whisk together oil, liquids, and seasonings.
• In large bowl, pour over tomato, olives, beans, onion and potatoes.
• Refrigerate.
• Grill tuna steaks (preferably over charcoal) until just barely pink in the middle.
• Gently break up with fingers and lightly toss with veggies.

NICOISE SALAD WITH GRILLED, OLIVE-OIL- MARINATED TUNA

Steps:

• Prepare a charcoal grill or preheat a broiler. Season the tuna generously with salt and pepper and grill or broil very close to the heat source until it is seared on the outside but still rosy in the center, 3 to 4 minutes per side. Transfer the tuna to a small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.
• Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, lower the heat and simmer, covered, until tender, about 20 minutes. Drain, cool and slice the potatoes. Set aside.
• Bring another large saucepan filled 2/3 full of salted water to a boil and add the beans. Cook until the beans just begin to become tender, about 3 minutes. Drain the beans and immediately plunge them into a large bowl of cold water. When cooled, drain the beans and chop them in half if they are large. Set aside.
• Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest. Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato, parsley and olives. Toss well and season to taste with more salt and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.

WARM TUNA & LENTIL NIçOISE SALAD

Steps:

• Cook the eggs in a pan of boiling water for 7 mins, then set aside in cold water. Tip the lentils into a saucepan and gently warm. Stir through the mixed antipasti in their oil, along with the tuna in large flakes. Season to taste. Gently peel the eggs and slice them in half. Spoon the warm lentils into bowls and top each one with the halved eggs and black pepper.

TUNA NICOISE SALAD

Steps:

• In a medium bowl, whisk together Dijon mustard with red wine vinegar and olive oil; season with coarse salt and ground pepper.
• Add potatoes, green beans, cherry tomatoes, Kalamata olives, and tuna; toss well.

TUNA NICOISE SALAD | FISH RECIPES | JAMIE OLIVER RECIPES

Steps:

• Ingredients out • Kettle boiled • Medium lidded pan, high heat • Griddle pan, high heat • Liquidizer START COOKING Line the beans up and cut off the stalks, put them into the pan with a pinch of sea salt, then cover with boiling water and the lid. Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden. Pick and reserve 10 baby sprigs of basil. Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies, juice of 1 lemon, 4 tablespoons of extra virgin olive oil and a splash of water. Pour about 40% of the dressing on to a nice serving platter and put aside. Rub 10% into the tuna and season with salt and black pepper. Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together. Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes, then add it all to the bowl of dressing and toss together. Put the tuna on the griddle pan and cook for 2 minutes on each side, or until blushing in the middle. Chop the lettuce into 2cm chunks, tear the toasts into croutons and arrange over a large board with the lettuce. Scatter the dressed beans, olives and tomatoes over the top. Tear each tuna steak in half and add to the dressing platter. Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedges.

NICOISE SALAD WITH GRILLED TUNA

Steps:

• 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.

TUNA SALAD NICOISE

Steps:

• Spoon tuna onto 4 spinach-covered plates; surround with eggs, beans and vegetables.
• Sprinkle with cheese.
• Drizzle with dressing just before serving.

TUNA SALAD NICOISE FOR TWO

Steps:

• Spoon tuna onto 2 spinach-covered plates; surround with eggs, beans, onions, potatoes and tomatoes.
• Sprinkle with cheese.
• Top with dressing just before serving.

FRESH-TUNA NICOISE SALAD

Steps:

• Brush grill lightly with oil. Heat grill to medium-hot. Rub tuna with oil. Sprinkle with salt and pepper. Sear tuna until just pink in center, 3 to 3 1/2 minutes per side. Slice across into 1/4-inch strips.
• Toss tuna, tomatoes, scallions, watercress, capers, olives, and anchovies with vinaigrette. Serve at room temperature.

MY TUNA SALAD NICOISE

Steps:

• Position a rack in the middle of the oven and preheat to 400 degrees.
• Wrap the beets tightly in a packet of aluminum foil. Set directly on the oven rack and bake until very tender, 1 hour to 1 hour and 15 minutes. Remove from the oven and cool the beets in the foil to room temperature. The beets can be prepared to this point up to 1 day in advance. Refrigerate them in their foil, returning them to room temperature before proceeding. Peel the beets and cut them into eighths.
• On a sheet pan, toss the potatoes with the oil. Season lightly with salt and pepper. Toss the potatoes, stirring them occasionally, until they are tender and well browned, 30 to 40 minutes. Remove from the oven and cool.
• Bring a medium pan of water to a boil. Add the artichokes and 2 teaspoons salt and cook uncovered, stirring occasionally, until tender when pierced with a fork, about 15 minutes. Drain well and cool. Quarter the artichokes vertically.
• Bring a large pot of water to a boil. Add the haricots verts and 2 teaspoons salt. Cook until just tender, 2 to 3 minutes after the water returns to a boil. Drain the haricots verts, immediately transfer them to a bowl of iced water and let stand just until cool. Drain well.
• Prepare a hot charcoal fire or preheat a gas grill to medium high. When the fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6-inches above the heat.
• Spread one side of the tuna with half the tapenade. When the fire is hot, lay the fish on the rack, tapenade side down. Cover and grill for 4 minutes. Spread the upper side of the tuna with the remaining tapenade. Turn the fish and grill another 3 to 5 minutes for medium rare, or until done to your liking. Transfer to a cutting board and cool slightly. Remove and discard the skin and cut the tuna into slices that are 2-inches long and about 1/2-inch thick. Season generously with freshly ground pepper.
• In a medium bowl, toss the artichokes with 1 tablespoon of the vinaigrette. In a second bowl, toss the potatoes with 2 tablespoons of the vinaigrette. In a third bowl, toss the beets and red onions with 2 tablespoons of the vinaigrette. In a fourth bowl, toss the tomatoes with 2 tablespoons of the of the vinaigrette. Season each vegetable to taste with salt and pepper and marinate for 30 minutes.
• Mound the mesclun in the center of a large platter. Spoon the marinated artichokes, potatoes, beets, and tomatoes around, not on, the mesclun. Add the hard cooked egg wedges to the platter and drizzle them with a tablespoon or two of vinaigrette. Arrange the tuna slices over the mesclun and drizzle the fish with 3 tablespoons of vinaigrette. Scatter the olives and arrange the caper berries decoratively over and around the various components and serve immediately. Pass the remaining vinaigrette at the table.
• In a medium bowl whisk together the vingar, mustard, shallot, hot pepper sauce and salt. Continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste and adjust the seasoning. Use within an hour or so of completion.

TUNA SALAD NICOISE

Steps:

• Cook potatoes in boiling salted water until tender, but not mushy. When cool enough to handle, quarter them and transfer to a large bowl.
• Add green beans, tomatoes, onion, parsley, a pinch of salt and the pepper.
• Pour 3/8 cup of dressing over the vegetables and toss gently but well.
• Transfer mixture to large serving platter. Arrange the hard-cooked egg quarters around the edge of the platter.
• Flake the tuna over the salad. Drizzle with the additional vinaigrette and serve at room temperature.
• Dressing - Measure mustard into a bowl.
• Whisk in vinegar, sugar, salt, pepper and herbs to taste.
• Continue to whisk mixture while slowly dribbling in olive oil until the mixture thickens.