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Grilled Tuna Niçoise

Grilled skewered fingerling potatoes and tuna over a bed of a vibrant and fresh green bean salad drizzled with a warm caper vinaigrette.
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Print Recipe
Total Time55 Mins
Prep Time20 Mins
Cook Time35 Mins
ServingsServes 6
Potato Type: Fingerling
Cuisine: American
Prep Method: Grilled

Dish

Main Dish

Prep Time

20 Mins

Cook Time

35 Mins

Serving

Serves 6

Description

Grilled skewered fingerling potatoes and tuna over a bed of a vibrant and fresh green bean salad drizzled with a warm caper vinaigrette.

Ingredients

  • 1 cup (170 g) Fingerling Potatoes (halves, lengthwise)
  • 1 qt (946 ml) Water
  • 1 lb. (453 g) Tuna Loin (cubes)
  • 4 each (176 g) Eggs (soft boiled)
  • 1 qt (946 ml) Water
  • 1 lb. (454 g) Green Beans (blanched)
  • 1 qt (946 ml) Water
  • 1 tbsp (17 g) Salt
  • ½ cup (114 g) Cherry Tomato (halves)
  • ¼ cup (45 g) Kalamata Olives (halves)
  • ¼ cup (45 g) Castelvetrano Olives (halves)
  • ¼ cup (35 g) Red Onion (sliced)
  • 1 tsp (6 g) Salt
+

Dressing

  • ½ cup (118 ml) Olive Oil
  • ¼ cup (59 ml) Champagne Vinegar
  • ¼ cup (30 g) Capers (rough chop)
  • ½ tsp (2 g) Ground Black Pepper
  • 1 tbsp (6 g) Lemon Zest
  • 2 tsp (6 g) Garlic (minced)

Preparation

  1. Gather all ingredients and equipment.
  2. In a pot, place fingerling halves and pour water to cover potatoes and bring to a boil, then reduce heat to a simmer and cook until just about fork tender about 20 minutes. With a strainer, drain and run cold water through to stop cooking process. Shake excess water and set aside in a bowl.
  3. In a pot, pour water to boil eggs, bring to boil then add eggs and boil for 8-8 ½ minutes, remove from boiling water and place in ice bath or run through cold water to stop cooking process. Let cool. Carefully peel off shell and set aside.
  4. In a pot, pour water and salt, and bring to a boil, then add green beans and par cook for about 1-2 minutes, then place in an ice bath. Green beans will be vibrant green. Shake off excess water, let dry, and set aside.
  5. To assemble green bean salad, in a large bowl, add green beans, cherry tomatoes, olives, pickled red onion, and sprinkle salt and mix gently and set aside. The salt will pull out water from the vegetables and will create its own dressing.
  6. To make dressing, in a bowl, add champagne vinegar, capers, lemon zest, garlic and with a steady slow pour olive oil while whisking dressing together until emulsified. Add salt and pepper to taste and mix. Set aside. Heat lightly to warm before serving.
  7. To assemble skewers, alternate fingerling potatoes, tuna and red onion until skewer is filled to the top. Grill skewer, high heat, until there are grill marks on tuna and potatoes.
  8. To assemble plate/platter, lay green bean salad, cut soft boiled eggs lengthwise and place around salad, top with skewered potatoes and tuna, drizzle warm caper dressing over skewers. Serve immediately.

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Nutrition Facts Per Serving

Calories

410

Fat

28g

Sodium

890mg

Cholesterol

130mg

Vitamin C

12.88mg

Carbohydrates

13g

Fiber

3g

Protein

24g

Potassium

397mg

Sugar

3g

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