Grilled Tuna Niçoise Salad

Grilled Tuna Niçoise Salad
  • 4 servings
  • 0:30 Preparation
  • 0:03 Cooking
  • 0:43 Total Time

Ingredients

Add all
  • 4 x 14 oz
    (4 x 100 g)

    pieces of germon tuna

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    chopped cloves of garlic

  • 1/2

    lemon (juice)

  • 2 Tbsp.
    (30 mL)

    fresh basil, chopped

  • Salt and pepper to taste

  • Garnish

  • 1/2

    julienned yellow hot pepper

  • 8

    small red potatoes blanched and halved

  • 1

    red onion finely sliced

  • 1 cup
    (250 mL)

    fine green beans blanched

  • 3 Tbsp.
    (45 mL)

    fresh basil densely chopped

  • Salt and pepper to taste

  • 4

    small portions of mesclun salad

  • 4

    hard boiled eggs shelled and quartered

  • 4

    greenhouse tomatoes quartered

  • 1 can

    preserved anchovies drained

  • 30

    black olives

  • Dressing:

  • 1/2 cup
    (125 mL)

    extra virgin olive oil

  • 3 Tbsp.
    (45 mL)

    white wine vinegar

  • Salt and pepper to taste

Preparation

Marinate tuna, garlic, lemon juice and basil in oil from 10 minutes to 1 hour.

Preheat BBQ.

Grill tuna 1-2 minutes per side, the centre must remain raw. Salt and pepper to taste.

Mix julienned hot pepper with potatoes, red onion and green beans. Add 1/3 of the dressing and the fresh sweet basil and check seasoning.

In the centre of the serving dish, place a bed of mesclun salad sprinkled with the dressing, place the potato mix on top. Place the four eggs and tomatoes alternately around the salad. Place the anchovy filets and black olives in a tasteful manner and cover all with the lukewarm tuna. Sprinkle remainder of the dressing around the sides of the plate.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007