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Tuna Salad Nicoise

Tuna Salad Nicoise

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  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Cook
  • Cuisine: French


  • 1/2 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
  • 1/2 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.