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Grilled Tuna Salad Nicoise

CALABASH COVE Grilled Tuna Salad “Niçoise”

A great choice for a special lunch when you have visitors or just to make a weekend lunch with the family this summer that little bit more than soup and sandwiches. Don’t use tinned tuna. The fresh variety is easily obtained and it will make this dish memorable rather then just good.

 Ingredients  For 4 persons

For dressing

1/4 cup-wine vinegar

2 1/2 tablespoons minced onions

2 teaspoons Dijon mustard

1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

1 cup extra-virgin olive oil

1 1/2 teaspoons minced fresh thyme

1 1/2 tablespoons finely chopped fresh basil

For salad

3/4 lb green beans (preferably haricots verts), trimmed

1 1/2 lb potatoes

1 1/2 lb tuna steaks

1 pt cherry or grape tomatoes

2/3 cup Niçoise or other small brine-cured black olives

4 hard-boiled large eggs, quartered

3 tablespoons finely chopped fresh parsley and/or basil

1lbs Organic lettuce