Grilled Tuna Salad Niçoise

Stefanie Paganini 6 Servings 30 minutes

The best and easiest Grilled Tuna Salad Niçoise you’ll ever make—and eat!


  • 16oz sushi grade tuna steak
  • 3 tablespoons olive oil
  • 1 pound small red new potatoes, scrubbed and halved
  • 1 roasted red pepper, cut into strips
  • 6 large eggs
  • ½ pound green beans, stems trimmed
  • 2 cups grape tomatoes, halved
  • ¼ cup black, Kalamata or Niçoise olives
  • 3 cups chopped romaine lettuce
  • Salt & pepper to taste

Vinaigrette Dressing:

  • 1 tablespoon anchovy paste
  • 1 tablespoon Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1 large garlic clove, pressed
  • 1 tablespoon grated lemon zest
  • 1 teaspoon sea salt
  • ½ cup extra virgin olive oil


  • Season tuna with salt and pepper and brush with oil. Grill tuna to desired doneness. Set aside.
  • Separately boil green beans and potatoes until fully cooked. Set aside to cool. Boil eggs until hard boiled.
  • Chop green beans into bite size pieces. Slice potatoes into medallions. Peel eggs and slice into quarters.
  • Once tuna has rested, slice tuna.
  • Toss romaine with half the dressing and arrange on individual plates. Arrange all remaining salad items neatly on each plate. Drizzle with remaining dressing.
  • Serve immediately.

Vinaigrette Dressing:

  • Whisk the anchovy paste, mustard, lemon juice, garlic, lemon zest and salt together in a small bowl. Slowly whisk in the olive oil and set aside until ready to use. Whisk it again briefly just before using.