Tuna Salad Nicoise

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Tuna Salad Nicoise

Tuna Salad Nicoise

What is Nicoise you say…………well, Nicoise is the French word for “in the style of Nice.” So, any dish that is labeled Nicoise would be in the cooking style of Nice, France, and we know my affliction with all things French.

Usually these recipes have black olives, tomatoes, anchovies, and garlic. Typically in America, Salade Nicoise includes the olives, tomatoes, anchovies and a vinaigrette along with beans, tuna and hard boiled eggs.

Well I took creative liberty with this one, no black olives, no anchovies…….yes tomatoes, yes tuna, yes hard boiled eggs, and yes asparagus………oh wait, thats not original to the recipe, but it sure is “in the style of Nice”.

We finally were able to eat our own homegrown asparagus this year. So, since I wanted to make a salad, I thought why not add it in……….it was a great choice.

Tuna Salad Nicoise 1

The salad itself reminds me of a meat and potatoes meal. You have meat, potatoes and vegetables……..whats not to like? Top it with a Lemon Mustard Vinaigrette and you have a feast fit for a King…….or Queen.

Tuna Salad Nicoise Collage

Tuna Salad Nicoise
Serves: 2
  • ½ pound tuna fillet
  • Finely chopped fresh chives, tarragon and parsley to equal 1 tablespoon total
  • 2 teaspoons coconut oil ( or olive oil will work)
  • 2 small (about 3 ounces each) red potatoes
  • 8 stalk asparagus, trimmed
  • ½ of a 5 ounce container of mixed greens
  • 8 grape tomatoes, cut in half
  • 2 hard-boiled eggs, cut into quarters
  • 1 green onion, finely sliced
  • 1 tablespoon capers
  • Lemon Mustard Vinaigrette
  1. Mix herbs with coconut oil and rub on tuna, season with salt and pepper to taste.
  2. Heat a grill pan or skillet over medium high heat, grill tuna turning once until the internal temperature is about 125*. You can adjust cooking to your desired doneness. Let rest then cut into slices.
  3. Cook potatoes in microwave until just tender, about 3-4 minutes. Place in an ice bath to stop the cooking process, then slice into quarters.
  4. Cook asparagus until crisp-tender, about 4 minutes. Place in an ice bath to stop the cooking process.
  5. Arrange lettuce leaves on each of 2 plates. Top each with sliced tun, then arrange half of potatoes, asparagus, tomatoes and hard-boiled eggs decoratively around tuna. Sprinkle half of green onions and capers over each salmon fillet. Serve, passing vinaigrette separately.

Lemon Mustard Vinaigrette
  • Juice of one fresh lemon
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, pressed
  • Finely chopped fresh chives, tarragon and parsley to equal 1 tablespoon total
  • ¼ cup olive oil
  1. Combine first 4 ingredients in small bowl or small food processor. Gradually whisk/blend in oil. Season to taste with salt and pepper.

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