2 medium (or 1 large) shallots, minced
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
2 tablespoons rice wine vinegar
Salt and ground black pepper
1 cup plus 3 tablespoons extra-virgin olive oil
2 1/4 to 2 1/2 pounds fresh tuna steaks, cut into 8 pieces
16 small red new potatoes (2 1/4 pounds), halved
8 plum tomatoes, halved lengthwise
1 1/4 to 1 1/2 pounds green beans, trimmed
8 boiled eggs, peeled and quartered
32 black olives, Nicoise or kalamata
Whisk shallots, lemon juice, mustard, vinegar, and 1/4 teaspoon each: salt and pepper in a small bowl or 2-cup liquid measuring cup. Slowly whisk in 1 cup of the oil, first in droplets then in a steady stream to make thick vinaigrette. Coat tuna with 1/2 cup of the vinaigrette; set remaining vinaigrette aside.
Keeping potatoes, tomatoes, and green beans separate, toss each with 1 tablespoon of the remaining oil and sprinkle generously with salt and pepper. Place green beans on a large wire rack. Heat gas grill, igniting all burners on high for at least 10 minutes, or build a hot charcoal fire. Clean grate with a wire brush, then lubricate with an oil-soaked rag.
Place potatoes and tomatoes on hot grill rack. Cover and cook, turning potatoes once and not turning tomatoes at all, until potatoes are grill marked and cooked through and tomatoes are soft, about 10 minutes. Divide potatoes and tomatoes between 2 platters; set aside.
Close grill lid and return to hottest state. Place tuna and green beans on hot grill rack (green bean wire rack turned perpendicular to grill rack). Cover and cook, turning once, until tuna is grill marked on both sides and cooked to medium, 5 to 6 minutes, and until green beans are tender-crisp, turning occasionally, about 10 minutes. Arrange tuna and green beans on each platter. Arrange eggs over potatoes, tomatoes, green beans and tuna and scatter olives over each platter. Serve warm or at room temperature.
Larry and I loved visiting you all in France. Your mom and dad sent us to the market to get bread and told us exactly what to say to make our purchase., Big mistake–the owners were delighted and wanted to engage us in more conversation! Panic! 🙂
Love this piece, Maggy! Going to try this recipe on Larry when he gets home. I can tell from the ingredients that he will love it. Great caricature of David. Glad you had a good day with him!
For those who might notice, we’re vacation and couldn’t find Nicoise olives at the local grocery store but we enjoyed pimento-stuffed just as much.
Jenny Flake says
Ok, I could seriously eat this in one sitting, looks great ladies 🙂
We love grilling out in the summer, almost every day. WIll try this salad for sure!
Jen @ How To: Simplify says
This grilled salad nicoise looks absolutely delicious! I want some of this for lunch today!
Fuji Mama says
This is one of my all-time favorite salads! I can’t wait to try your recipe.
Cookin' Canuck says
What a beautiful way to present salade nicoise!
Salad Nicoise is one my mom’s all-time favorite salads (mine too!), and we both loved anything grilled. This looks gorgeous, and I wish I could have this for lunch right now. Can I come over? 🙂