Grilled Tuna Nicoise Recipe
Serves 4
Did Someone Say, “Grilled Tuna Nicoise”? The Best I’ve Ever Had Is From CattleBoyZ Grilled Tuna Nicoise Recipe Made With Their BBQ Seasonings and Barbecue Rub.
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Prep Time
20 min
Cook Time
33 min
Total Time
53 min
Prep Time
20 min
Cook Time
33 min
Total Time
53 min
  1. ¾ cup extra-virgin olive oil
  2. ¼ cup sherry vinegar
  3. 2 tablespoons minced shallot
  4. 1 ½ tablespoons finely chopped fresh oregano
  5. kosher salt (preferred but regular salt can be used)
  6. CattleBoyZ Smokey Southwestern BBQ Seasoning and Barbecue Rub
  7. 4 eggs
  8. 6 small red new potatoes, about 10 ounces total
  9. 10 ounces haricots verts, stem ends trimmed
  10. 4 sushi-grade tuna steaks each 6 to 7 ounces, 1 inch thick
  11. 1 small head butter lettuce (about 4 ounces), leaves separated
  12. 12 Nicoise olives
  13. 10 to 15 small pear tomatoes, halved lengthwise, or 3 plum tomatoes, cut into ¼-inch-thick slices
  1. To make the vinaigrette, in a small bowl, whisk together the oil, vinegar, shallot, and oregano
  2. Season with salt and Pepper Blend to taste
  3. Bring a large sauce pan filled three-quarters with water to a simmer
  4. Lower the eggs into the water and allow to simmer until hard-boiled, 8-10 minutes
  5. With a slotted spoon, remove the eggs and cool them under cold running water
  6. Tap the eggs all over to crack the shells, then peel them and cut lengthwise into quarters
  7. Return the water in the saucepan to a boil, add the potatoes, and boil until barely tender, about 10 minutes
  8. Remove the potatoes with a slotted spoon and, when cool enough to handle, cut them in half
  9. Return the water to a boil, add a teaspoon or two of salt, then add the green beans. Boil until barely tender, 2 to 3 minutes
  10. Drain and cool under cold running water. Place the tuna and the potatoes in a shallow dish
  11. Pour ¼ cup of the vinaigrette over them. Turn to coat well
  12. Grill the potatoes directly over medium heat, turning once, until golden brown, 8 to 10 minutes total
  13. Grill the tuna directly over medium heat, turning once, for 4 to 5 total for rare (8 to 10 minutes total for well done)
  14. Cut the tuna across the grain into ¼ inch-thick slices
  15. Arrange a couple of butter lettuce leaves on each plate with some olives and tomatoes
  16. Place the eggs, beans, and potatoes around the plate. Fan the tuna slices across the lettuce. Drizzle with a balsamic reduction