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Tuna Nicoise Salad


1- 1 1/2 lbs fresh tuna steak
4-5 radicchio leaves
6-8 butter lettuce leaves
1/2 lb green beans - blanched
2/3 cup Nicoise olives
4 hard boiled eggs - quartered
1 cup cherry tomatoes - halved
1 lb small potatoes - steamed or roasted
2 T chives - chopped
1/2 cup pickled red onion
6-8 radishes

Caper Dressing

1 T capers - minced
1 T shallot - minced
2 T lemon juice
1/2 tsp honey
1/2 tsp Dijon mustard
1/3 cup olive oil
Salt and pepper


To prepare the dressing, combine capers, shallot, lemon juice, honey, Dijon, salt and pepper in a small bowl. Gradually whisk in olive oil, taste and adjust seasoning if necessary. Set aside.

Prepare all salad ingredients. Place tuna on plate and salt and pepper both sides and brush with olive oil. Pre- heat the grill on high. Oil grates. When grill is hot, sear tuna on both sides for 3-5 minutes. Remove and set aside.

To assemble salad, on a platter or large serving bowl layer the outside of the platter with radicchio and lettuce leaves, then arrange all other ingredients around bowl. Slice tuna into 1/2 inch slices and arrange in the middle. Drizzle dressing over the top, sprinkle with chives and serve. Serves 4-6. Serve with pickled onions and radishes.

Serve with:

Kunde Family Winery Chardonnay – Wildwood Vineyard

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