Best 5 Grilled Tuna Nicoise Platter Recipes

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Grilled tuna nicoise platter is a delicious and healthy dish that is perfect for a summer meal. It is made with fresh tuna, Nicoise olives, tomatoes, green beans, and potatoes, all grilled to perfection. The dish is then served with a flavorful vinaigrette dressing. If you're looking for a light and refreshing meal that is packed with flavor, grilled tuna nicoise platter is the perfect choice. With its combination of grilled tuna, Nicoise olives, tomatoes, green beans, and potatoes, this dish is sure to please everyone at the table.

Here are our top 5 tried and tested recipes!

GRILLED TUNA SALADE NIçOISE



Grilled Tuna Salade Niçoise image

Grilled Tuna Salade Niçoise

Categories     Salad     Fish     Leafy Green     Potato     Picnic     Lunch     Salad Dressing     Tuna     Summer     Capers     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 20

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Steps:

  • Make dressing:
  • Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
  • Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
  • Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
  • Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

GRILLED TUNA NICOISE



Grilled Tuna Nicoise image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

3/4 cup extra virgin olive oil
1/4 cup rice wine vinegar
2 tablespoons shallots, minced
2 tablespoons basil, minced
1 tablespoon honey
Salt and fresh cracked black peppercorns
6 fingerling potatoes, halved lengthwise and blanched
1 pound pencil thin asparagus, ends trimmed
1 teaspoon oil
Salt and pepper
4 (8-ounce) sushi grade big eye tuna from Barnagate Light, 1-inch thick
1 head radicchio, leaves separated and washed
1 head red leaf lettuce, leaves separated and washed
1 pound baby green beans, stem ends trimmed, blanched
12 baby red pear tomatoes
12 baby yellow pear tomatoes
24 nicoise olives
4 hard boiled eggs, peeled and halved
1 bunch parsley, stemmed and washed

Steps:

  • Vinaigrette: Place all ingredients in a small bowl and whisk together. Season with salt and pepper to taste.
  • Salad: Toss the potatoes and asparagus in oil to thoroughly coat and season with salt and pepper. Place the potatoes, and asparagus on grill over medium heat. Cook the potatoes for 15 minutes, turning them 3 times as they cook. Cook the asparagus for 3 minutes. Remove from the heat and set aside. Place the tuna in a shallow dish and add 1/4 cup vinaigrette. Turn to coat evenly and then place on grill over medium heat. Cook for 2 minutes on each side. Remove from heat and cut the tuna across grain in 1/2-inch slices. Arrange radicchio and lettuce around a platter, building it up slightly in the center. Place eggs, beans, asparagus, and potatoes around the platter. Fan tuna slices across top of lettuce. Add tomatoes and olives. Garnish with eggs and parsley. Drizzle vinaigrette over the salad.

GRILLED TUNA NICOISE PLATTER



Grilled Tuna Nicoise Platter image

Courtesy of "The Barefoot Contessa Cookbook," copyright 1999. I usually make this when my close friends come to spend the afternoon, and we either play cards or scrabble. I must say that I have tweaked it here and there adjusting it to our personal preferences. This recipe reminds me of Ina Garten, because it is simple, elegant, done with class and in excellent taste.

Provided by Manami

Categories     Tuna

Time 2h20m

Yield 1 large platter, 8 serving(s)

Number Of Ingredients 30

8 (1/2 lb) tuna steaks, 1-inch thick (about 4 lbs)
olive oil
kosher salt
fresh ground black pepper
3/4 lb French haricots vert, stems removed and blanched (french string beans)
2 lbs ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 lb good black nicoise olive, pitted
1 bunch watercress or 1 bunch arugula
1 (2 ounce) can anchovies (I use King Oscars Flat Fillets packed in good olive oil - 10-12 anchovies)
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
10 teaspoons olive oil
1 lb small white potatoes
1 lb small red potato
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 fresh ground black pepper
10 tablespoons olive oil
1/2 cup minced scallion (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

Steps:

  • MAKE THE FRENCH 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.
  • Drain in a colander and place a terry-cloth kitchen towel over the potatoes to allow them to steam for 10 more minutes.
  • AS soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger)and place in a medium bowl.
  • Toss gently with the wine and chicken stock.
  • Allow the liquids to soak into the warm potatoes before proceeding.
  • MAKE THE VINAIGRETTE:.
  • Combine the vinegar, mustard, 1/2 teaspoon salt, garlic powder, 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion.
  • Add vinaigrette to potatoes.
  • Add scallions, dill, parsley, basil or Italian seasoning, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper and stir until just combined.
  • Serve warm or at room temperature.
  • GRILL THE TUNA AND PREPARE THE PLATTER:.
  • To grill the tuna, get a charcoal or stovetop cast iron grill very hot.
  • Brush the fish with olive oil, and sprinkle with salt and pepper.
  • 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.
  • Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, capers and anchovies, on a large flat platter, if used, or you can serve each person individually.
  • MAKE THE VINAIGRETTE:.
  • Combine the vinegar, mustard, salt, and pepper.
  • Slowly whisk in the olive oil to make an emulsion.
  • Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
  • Bon Appetit!

Nutrition Facts : Calories 747.2, Fat 40.1, SaturatedFat 7.9, Cholesterol 304.4, Sodium 988.5, Carbohydrate 28.9, Fiber 5.6, Sugar 5.3, Protein 65.7

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

GRILLED TUNA SALAD NICOISE



Grilled Tuna Salad Nicoise image

Anyone having access to fresh tuna knows that canned stuff does not taste like tuna. This doesn't need to be chilled very long. Serve on greens, maybe a little chopped egg on top

Provided by chef blade

Categories     Tuna

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 (8 ounce) tuna steaks
3 medium new potatoes, unpeeled,boiled and cubed
1/2 lb cooked and blanched green beans (2 inch cuts)
1 small red onion, sliced into very thin rings
1 vine ripened tomatoes, 1/2 inch cubes
1 cup ripe olives
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
1/2 cup olive oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon thyme

Steps:

  • Whisk together oil, liquids, and seasonings.
  • In large bowl, pour over tomato, olives, beans, onion and potatoes.
  • Refrigerate.
  • Grill tuna steaks (preferably over charcoal) until just barely pink in the middle.
  • Gently break up with fingers and lightly toss with veggies.

Tips:

  • To ensure the tuna is cooked evenly throughout, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
  • For a more flavorful tuna steak, marinate it in a mixture of olive oil, herbs, and spices for at least 30 minutes before grilling.
  • If you don't have a grill, you can cook the tuna steak in a hot skillet over medium-high heat. Just be sure to sear it for 2-3 minutes per side, or until cooked to your desired doneness.
  • Nicoise potatoes are typically served warm, but they can also be served cold. If you're serving them cold, be sure to let them cool completely before refrigerating them.
  • For a vegetarian version of this dish, you can substitute grilled tofu or tempeh for the tuna steak.

Conclusion:

Grilled tuna nicoise platter is a delicious and refreshing summer dish that is perfect for a light lunch or dinner. The combination of grilled tuna, nicoise potatoes, green beans, and tomatoes is both satisfying and healthy. Plus, it's easy to make and can be tailored to your own preferences. So next time you're looking for a quick and easy meal, give this grilled tuna nicoise platter a try.

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