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Grilled Tuna Nicoise Platter: A Mediterranean Feast

The memory of this platter still brings a smile to my face. It was a balmy summer evening, and my dearest friends had gathered in my backyard. Laughter filled the air as we assembled this vibrant medley of flavors – the char of the tuna, the salty olives, the creamy potatoes. It felt less like cooking and more like painting with food, creating a masterpiece of textures and tastes to share under the twilight sky. It’s a dish that embodies relaxed elegance, perfect for those moments when good food and good company are all that truly matter.

Recipe Overview:

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Yield: 1 large platter
Dietary Type: Gluten-Free

Ingredients:

For the Tuna and Salad:

8 (1/2 lb) tuna steaks, 1-inch thick (about 4 lbs total)
Olive oil
Kosher salt
Freshly ground black pepper
3/4 lb French haricots verts, stems removed and blanched
2 lbs ripe tomatoes, cut into wedges (about 6 small tomatoes)
8 hard-cooked eggs, peeled and cut in half
1/2 lb good black Nicoise olives, pitted
1 bunch watercress or 1 bunch arugula
1 (2 ounce) can anchovies (I use King Oscar Flat Fillets packed in good olive oil – 10-12 anchovies)

For the Vinaigrette:

3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 tablespoons olive oil

For the French Potato Salad:

1 lb small white potatoes
1 lb small red potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons olive oil
1/2 cup minced scallions (white & green parts)
3 teaspoons garlic powder (optional)
2 teaspoons capers, well drained (optional)
2 tablespoons minced fresh dill
2 tablespoons minced flat leaf parsley
2 teaspoons Italian seasoning or 2 tablespoons julienned fresh basil leaves

Equipment Needed:

Large pot
Colander
Medium bowl
Charcoal or stovetop cast iron grill
Large flat platter
Whisk
Pitcher or small bowl for vinaigrette

Instructions:

Prepare the Potato Salad: Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. The potatoes should be easily pierced with a fork but not mushy.
Steam the Potatoes: Drain the potatoes in a colander and place a terry-cloth kitchen towel over the potatoes to allow them to steam for 10 more minutes. This step helps to dry the potatoes slightly, allowing them to absorb the vinaigrette better.
Cut and Marinate the Potatoes: As soon as you can handle them, cut the potatoes in half (quarters if the potatoes are larger) and place them in a medium bowl. Toss gently with the white wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. This infuses the potatoes with flavor while they’re still warm and receptive.
Make the Potato Salad Vinaigrette: In a separate small bowl, combine the champagne vinegar, Dijon mustard, 1/2 teaspoon kosher salt, garlic powder (if using), and 1/4 teaspoon black pepper. Slowly whisk in the olive oil to make an emulsion. The mixture should thicken slightly and appear creamy.
Combine Potato Salad Ingredients: Add the vinaigrette to the potatoes. Then, add the scallions, dill, parsley, basil or Italian seasoning, 1-1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper and stir until just combined. Be gentle so you don’t mash the potatoes.
Set Aside Potato Salad: Serve the potato salad warm or at room temperature. While the potato salad is resting, you can prepare the rest of the ingredients.
Prepare the Tuna: Get a charcoal or stovetop cast iron grill very hot. A hot grill is essential for searing the tuna quickly and preventing it from sticking.
Season the Tuna: Brush the tuna steaks with olive oil, and sprinkle with kosher salt and black pepper. Make sure to coat all sides of the tuna evenly.
Grill the Tuna: Grill each side for only 1-1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Use a spatula to carefully flip the tuna, and avoid moving it around on the grill to ensure a good sear.
Prepare the Vinaigrette: In a small bowl, combine the champagne vinegar, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion.
Assemble the Platter: Arrange the grilled tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, capers (if using) and anchovies on a large flat platter. You can create an artful arrangement, grouping similar ingredients together or scattering them for a more rustic look. Alternatively, you can serve each person individually on plates.
Dress and Serve: Drizzle some of the vinaigrette over the fish and vegetables and serve the rest in a pitcher or small bowl on the side. This allows guests to add more dressing as desired.

Expert Tips & Tricks:

Don’t Overcook the Tuna: The key to delicious grilled tuna is to keep the center rare. Overcooked tuna is dry and tough. Aim for a beautiful sear on the outside and a cool, pink center.
Blanching the Haricots Verts: Blanching the haricots verts (French green beans) briefly in boiling water, then shocking them in ice water, preserves their bright green color and crisp-tender texture.
Potato Salad Flavor Boost: For an extra layer of flavor in the potato salad, try adding a squeeze of fresh lemon juice along with the champagne vinegar.
Make-Ahead Tip: The potato salad and haricots verts can be prepared a day in advance. Store them separately in the refrigerator and assemble the platter just before serving.
Anchovy Variation: If you’re not a fan of anchovies, you can omit them or substitute them with a sprinkle of capers for a similar salty flavor.

Serving & Storage Suggestions:

Serve the Grilled Tuna Nicoise Platter immediately after assembling. Arrange the elements attractively on the platter for a visually appealing presentation. The vinaigrette can be served on the side, allowing guests to customize their dressing.

Leftovers can be stored in the refrigerator for up to 2 days. Keep the tuna separate from the salad components to prevent it from becoming soggy. Reheat the tuna gently in a skillet or microwave before serving. The potato salad is best served cold or at room temperature. The other salad components can also be enjoyed cold. Due to the nature of the ingredients, this platter is not suitable for freezing.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	747 kcal	N/A
Total Fat	40.1 g	61%
Saturated Fat	7.9 g	39%
Cholesterol	304.4 mg	101%
Sodium	988.5 mg	41%
Total Carbohydrate	28.9 g	9%
Dietary Fiber	5.6 g	22%
Sugars	5.3 g	N/A
Protein	65.7 g	131%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions:

Grilled Salmon: Substitute grilled salmon for the tuna for a different flavor profile.
Vegetarian Nicoise: Omit the tuna and anchovies for a vegetarian version. Add grilled halloumi cheese or roasted chickpeas for protein.
Seasonal Vegetables: Adapt the platter to the seasons. Use roasted asparagus in spring, grilled zucchini in summer, or roasted sweet potatoes in autumn.
Lemon Vinaigrette: Replace the champagne vinegar with lemon juice for a brighter, more citrusy vinaigrette.
Herb Variations: Experiment with different herbs in the potato salad. Try using tarragon, chives, or oregano.

FAQs (Frequently Asked Questions):

Q: Can I use canned tuna instead of fresh tuna steaks?

A: While fresh grilled tuna is ideal for this recipe, you can use high-quality canned tuna packed in olive oil as a substitute. Drain the tuna well before adding it to the platter.

Q: How can I prevent the tuna from sticking to the grill?

A: Ensure your grill is very hot and well-oiled before grilling the tuna. Use a spatula to carefully flip the tuna, and avoid moving it around on the grill to allow for a good sear.

Q: Can I make the potato salad ahead of time?

A: Yes, the potato salad can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

Q: What’s the best way to hard-cook eggs?

A: Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.

Q: Can I use different types of olives?

A: While Nicoise olives are traditional for a Nicoise salad, you can use other types of black olives if you prefer. Kalamata olives or other brined olives would also work well.

Final Thoughts:

This Grilled Tuna Nicoise Platter is more than just a recipe; it’s an invitation to gather, connect, and celebrate the simple joys of life. The vibrant colors, fresh flavors, and satisfying textures make it a dish that’s both elegant and approachable. I encourage you to try this recipe, experiment with your favorite ingredients, and share it with the people you love. Don’t be afraid to make it your own, and let the flavors transport you to a sunny Mediterranean coast. Pair it with a crisp glass of rosé or a chilled white wine for the perfect summer meal. Bon appétit!

Grilled Tuna Nicoise Platter Recipe