Grilled Tuna Nicoise Salad

grilled tuna, spinach, hard-boiled eggs, potatoes, green beans, olives, shallot-thyme vinaigrette

1766 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 499 | Category: Gluten-Free, Low-Calorie, Pescatarian | Allergens: Contains Fish (Tuna) + Egg | Excellent Source of: Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Iron


  • - Chef's Knife
  • - Colander
  • - Grillpan
  • - Measuring Spoons
  • - Medium Bowl
  • - Medium Saucepan
  • - Small Bowl
  • - Tongs
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Dijon Mustard
  • - Green Beans
  • - Hard Boiled Eggs & Spinach
  • - Kalamata Olives
  • - Minced Shallot
  • - Red Potato
  • - Red Wine Vinegar
  • - Spinach
  • - Thyme
  • - Tuna Pieces

Wine Pairings by @grapefriend

A light, berried Beaujolais will bring you right to France. Try it with a little chill on it in summertime.

Beer Pairings

Try a Pilsner with this salad! The pronounced hop aroma, slight bitterness, and refreshing finish work well with tuna.

TK Table Talk:

How many French 'culinary' words can you name in 10 seconds? Here’s a start: Niçoise. GO!

What To Do:

1. Tuna may arrive slightly frozen. Thaw as needed.

- Step 1

2. Prep Ingredients: Fill a medium bowl with ice water. Quarter potatoes. Halve olives. Cut eggs into quarters.

- Step 2

3. Cook Potatoes and Green Beans: Bring salted water to a boil in a medium saucepan; add potatoes. Cook 6 minutes or until almost tender. Add green beans. Cook 4 minutes or until tender. Drain and plunge both in ice water bath. Drain.

- Step 3

4. Make Dressing: Whisk together vinegar, shallot, ONLY ½ teaspoon thyme, mustard, and 2 tablespoons olive oil in a small bowl. Season with salt and pepper to taste.

- Step 4

5. Grill Tuna: Heat an oiled grill or grill pan over medium-high heat. Sprinkle tuna with salt and pepper. Grill 30 seconds to 1 minute on each side.

To Serve: Arrange spinach in a serving bowl or platter. Top with potatoes, green beans, olives, and eggs. Slice tuna and add to salad. Drizzle with dressing.

Pro Tip:

Make a quick herb butter by stirring some of the remaining dried thyme into softened salted butter.
Spice it Up!: Make the dressing spicy by stirring in ¼ teaspoon crushed red pepper.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.