Nicoise Salad With Grilled Fish Recipe

If you’re like me and always on the hunt for a meal that’s as impressive as it is delish, this Tuna Niçoise Salad is about to become your go-to vibe. 🎨🥗 With a blend of fresh tuna, crisp veggies, and a zesty dressing, it’s perfect for when you want to feel fancy without too much fuss. Dive into this masterpiece that’s basically a mini trip to the South of France on a plate!✈️🌿🐟

I enjoy preparing a Niçoise Salad with Grilled Fish because it offers a dazzling display of flavor and pristine nutrition. The juicy tuna steaks, crisp haricots verts, and creamy baby potatoes yield a dish that is a study in texture and color.

Add to that the combination of olives, cherry tomatoes, and fresh herbs, and you’ve got a Mediterranean explosion in every bite. This is a main-course salad, but the ingredients divvy up so nicely that it could also make a killer appetizer.

Nicoise Salad With Grilled Fish Recipe Ingredients

• Tuna Steaks: Lean protein source, rich in omega-3 fatty acids.
• Olive Oil: Heart-healthy fat, provides a smooth, rich texture.
• Baby Potatoes: Good source of carbohydrates and dietary fiber.
• Green Beans: Low-calorie and rich in vitamins like C and K.
• Eggs: Filled with high-quality protein and essential nutrients.
• Cherry Tomatoes: Juicy and sweet, packed with antioxidants.
• Niçoise Olives: Add a briny, tangy flavor and are rich in healthy fats.

Nicoise Salad With Grilled Fish Recipe Ingredient Quantities

• 2 pieces of fresh tuna steaks or firm white fish (about 6 oz each)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 8 oz baby potatoes, halved
• 4 oz green beans, trimmed
• 2 large eggs
• 1 pint cherry tomatoes, halved
• 1/4 cup niçoise or kalamata olives
• 4 cups mixed salad greens
• 4 anchovy fillets (optional)
• 1 tablespoon capers (optional)
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 lemon, juiced
• Fresh herbs such as parsley, chives, or basil for garnish

How to Make this Nicoise Salad With Grilled Fish Recipe

1. A medium-high heat is used to preheat a grill or grill pan. Tuna steaks are brushed with 1 tablespoon of olive oil and are seasoned with salt and pepper.

2. Tuna steaks grill for 2-3 minutes per side, or until reaching desired doneness. They are then removed and set aside to rest.

3. In a medium saucepan, bring water to a boil. Add the potatoes and cook for 10 to 12 minutes or until tender. Drain off the water and set the potatoes aside.

4. In the same pot, return water to a vigorous boil and introduce the green beans. Cook them for 2-3 minutes until they reach a state of crisp tenderness but are not fully cooked through. Drain the beans and swiftly transfer them to a bowl of iced water. This sharp temperature change stops the cooking process and ensures the beans remain delightfully crisp. Once they’ve had a moment to cool in the ice bath, drain them again.

5. Put the eggs in a little pot and cover with water. Bring to a boil and then take off the heat and cover. Let sit for 9-10 minutes. Put the cooked eggs in iced water, peel, and then cut into quarters.

6. Whisk together in a small bowl the rest of the olive oil, the white wine vinegar, the Dijon mustard, the lemon juice, and salt and pepper to taste. This is your dressing.

7. Place the salad greens on a big platter or on individual plates.

8. Place the potatoes, green beans, cherry tomatoes, olives, and anchovies (if using) on top of the greens in layers.

9. Cut the tuna steaks into slices and place them on top of the salad. Add the eggs that have been cut into quarters. If capers are desired, scatter them over the salad.

10. Pour the salad dressing over the assembled salad, add fresh herbs as a garnish, and serve right away.

Nicoise Salad With Grilled Fish Recipe Equipment Needed

1. Grill or grill pan
2. Pastry brush
3. Medium saucepan
4. Colander or strainer
5. Large bowl for ice water
6. Medium pot
7. Small bowl
8. Whisk
9. Large serving platter or individual plates
10. Sharp knife
11. Cutting board

FAQ

• Can I use a different type of fish for this salad?100%. Yes, you can use any firm white fish if you do not have or prefer tuna. Both swordfish and mahi-mahi are good substitutes.
• How can I ensure the fish is cooked perfectly?About 3-4 minutes per side, depending on thickness, is the amount of time to grill fish on medium-high heat. When finished, the fish should be opaque and should easily flake with a fork.
• Is it necessary to include anchovies and capers?No, they are optional ingredients and can be omitted if they are not to your liking. They do, however, add a traditional touch and extra flavor.
• What’s the best way to cook the baby potatoes?Boil the potatoes, which you have halved, in water to which you have added salt. Allow them to cook for about 10-12 minutes. You want them tender but not falling apart. Drain the potatoes, and let them cool before you incorporate them into the salad.
• How do I keep the green beans crisp?Prepare an ice bath. The ice bath is necessary to stop the cooking process of the green beans so that they remain tender-crisp. An ice bath is simply a large bowl filled with cold water and ice. If your bowl has an ice compartment, use that. If your bowl does not have an ice compartment, just use as much ice as possible in the water (without the bowl overflowing) to ensure that the water is at or near 32 degrees Fahrenheit. Cooking green beans in an ice bath. The soaked beans will stay crisp and green after cooking.
• What can I substitute for niçoise olives?If niçoise olives are not available, Kalamata olives are a suitable substitute.
• How do I make the dressing for the salad?Combine the olive oil, white wine vinegar, Dijon mustard, lemon juice, salt, and pepper in a bowl and whisk them together for a few moments until they are nicely combined. You can do this in a small bowl or even in a jar, if you prefer. If you use a jar, you’ll have a perfectly sized vessel for shaking the dressing later.

Nicoise Salad With Grilled Fish Recipe Substitutions and Variations

You can use 2 pieces of fresh tuna steaks or firm white fish (about 6 oz each) as a substitute for salmon fillets or swordfish steaks.
You can substitute avocado oil or grapeseed oil for olive oil, using 2 tablespoons.
Black or green olives can be used instead of Niçoise or kalamata olives.
Dijon mustard can be substituted with whole-grain mustard or honey mustard in equal measure.
Herbs just harvested in the cool of the morning from the flame-tinged garden—parsley, chives, or basil—are best to use for the garnish. Cilantro and dill may be substituted for these, should one be so daring.

Pro Tips

1. Pre-Cook the Potatoes and Green Beans: To streamline the process and save time during meal preparation, consider preparing the potatoes and green beans in advance. After boiling, store them in the refrigerator until you’re ready to assemble the salad. This will ensure the vegetables remain fresh and crisp.