Grilled Tuna Steaks with Warm Niçoise Potato and Green Bean Salad

Steps

1. Step 1

   In a shallow dish, stir together the olive oil, lemon juice, garlic, thyme and rosemary. Add the tuna steaks and turn to coat. Leave at room temperature while you make the salad, turning once.

   5 min

   • 4 tuna steaks, about 6 oz each and 1 inch thick
   • 3 tbsp olive oil
   • 1 tbsp lemon juice
   • 2 cloves garlic
   • 1 tsp fresh thyme leaves
   • 1 tsp fresh rosemary
2. Step 2

   Make the vinaigrette: in a small bowl, whisk the shallot, vinegar, Dijon, salt and pepper, then whisk in the olive oil in a slow stream until it looks creamy. Set aside.

   5 min

   • 1 small shallot
   • 2 tbsp red wine vinegar
   • 1 tbsp Dijon mustard
   • 1/3 cup olive oil
   • 1/2 tsp salt
   • 1/4 tsp black pepper
3. Step 3

   Put the potatoes in a large pot, cover with cold water by 2 inches and add the 1 tbsp salt. Bring to a boil and cook until a knife slips easily into a potato, 12 to 15 minutes. If using eggs, lower them into the same pot for the last 8 minutes of cooking. Scoop the eggs into cold water, then drop the green beans into the boiling potato water and cook 3 to 4 minutes, until bright green and just tender. Drain everything. Peel the eggs and halve them.

   20 min

   • 1 1/2 lb baby potatoes
   • 1 tbsp salt
   • 12 oz green beans
   • 4 eggs
4. Step 4

   While the potatoes cook, heat a grill (or a ridged grill pan over high heat) until very hot and lightly oil the grates.

   10 min

5. Step 5

   Lift the tuna from the marinade, letting the excess drip off, and season both sides well with salt and pepper. Grill 1½ to 2 minutes per side for steaks still rosy in the center; they should feel springy, not firm. Move to a plate and let rest 5 minutes.

   5 min

   • 4 tuna steaks, about 6 oz each and 1 inch thick
   • salt
   • black pepper
6. Step 6

   In a large bowl, toss the warm potatoes and green beans with about two-thirds of the vinaigrette. Add the tomatoes, olives, parsley and basil and toss gently. Taste and add salt if it needs it.

   3 min

   • 1 pint cherry tomatoes
   • 1/2 cup Niçoise olives
   • 2 tbsp fresh parsley
   • 2 tbsp fresh basil leaves
7. Step 7

   Spread the warm salad on a platter or four plates, tuck in the halved eggs, and set the tuna on top, whole or sliced thickly against the grain. Spoon the remaining vinaigrette over the tuna and serve right away.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026