Chargrilled Tuna Niçoise

A delicious chargrilled tuna niçoise salad using fresh dolphin friendly tuna steaks.

Serves Serves 4

  • 4 x 100gm steaks of Yellow Fin Tuna Loin, 250g French beans, topped and tailed, 250g small new potatoes, 4 ripe tomatoes, skinned and quartered, 4 eggs, hard boiled and halved, 6 anchovy fillets, 250g black olives, 1 head of endive, yellow centre only, 6 tbsp olive oil
  • Dressing: 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove garlic, minced, 1 tbsp lemon juice

Top Tips

Be sure not to overcook the tuna, keeping it pink in the middle.

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  1. Add the beans to boiling water, cook until tender, and then refresh in iced water.
  2. Cook the potatoes until tender, cool and then slice.
  3. Heat a griddle pan or grill. Once hot, rub the tuna steaks in olive oil and black pepper and grill on both sides until cooked to your liking.
  4. While the tuna is cooking, arrange the beans, potatoes, tomatoes, eggs, olives, anchovies & endive on a plate. Add the tuna and drizzle the vinaigrette over the salad.

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