Grilled tuna nicoise

By Your Morning
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A healthy dish for lunch or dinner.

SERVES
3
 TO
4
TOTAL TIME

Ingredients

  • 455 grams mini potatoes
  • 5 tablespoons olive oil, divided
  • 1 small red onion, peeled, trimmed, and sliced into
  • 1.25 centimeter rounds
  • 340 grams green beans, trimmed
  • 1 pint cherry tomatoes
  • 500–600 grams fresh tuna steaks, about 1-inch thick
  • 4–5 handfuls baby arugula
  • 4 large hardboiled eggs, peeled and quartered
  • 1/2 cup niçoise or other small black olives
  • 1/4 cup capers, drained
  • 1/4 cup finely chopped parsley
  • Kosher salt
  • Freshly ground black pepper

For the dressing:

  • 1/4 cup white wine vinegar
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • 2 anchovy fillets, mashed, or 1 teaspoon anchovy paste
  • 2 teaspoons honey
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1/4 cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Preheat your grill to medium and parboil the potatoes in boiling salted water just until they start to become tender, about ten minutes. Drain and toss the potatoes into a large bowl along with the red onions and drizzle over about two tablespoons of the oil. Season with salt and pepper and toss gently to coat. Add the potatoes and onions to the grill, close the lid, and cook for 20 minutes, giving them a flip every few minutes or so. If you have a vegetable grill pan, feel free to use it here.
  2. Meanwhile, toss the tomatoes and green beans with the two tablespoons of olive oil and season with salt and pepper. After 20 minutes, add the tomatoes and beans to the grill, close the lid, and continue to cook for another five to ten minutes or until the beans are tender and the tomatoes are a little charred.
  3. While the vegetables are grilling, whip up the dressing by whisking together the vinegar, lemon juice, garlic, Dijon, anchovy, honey, and thyme leaves. Slowly whisk in the extra virgin olive oil and season the dressing with salt and pepper to taste.
  4. Transfer the vegetables to a rimmed baking sheet and drizzle with half of the dressing then set aside to cool slightly while you prepare your tuna.
  5. For the tuna, turn the heat on your grill up to medium-high. Drizzle the tuna steak with olive oil and season with salt and pepper. Grill the tuna to your liking. Personally, I’m a fan of about two minutes per side for a nice char on the outside while still being nice, pink, and rare on the inside. Allow the tuna to rest for about one to two minutes then slice into one centimeter thick slices.
  6. For the salad, toss the arugula onto a serving platter and top with the hardboiled eggs, olives, and capers. Transfer the vegetables onto the salad along with the tuna. Drizzle with the remaining dressing and give the whole dish a scattering of fresh parsley.

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