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Grilled Tuna Nicoise Salad

Grilled Nicoise Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Servings

4 Servings

Ingredients

  • 2 heads of Romaine hearts cut in half, washed and dried
  • 2 heads red leaf lettuce cored, cut in half, washed and dried
  • 2 heads of Italian radicchio cored and cut in half
  • 2 lemons cut in half
  • 4 6- ounce skinless salmon or tuna filets
  • 8 small New potatoes boiled or steamed until tender and sliced
  • 8 quail eggs halved
  • Extra virgin olive oil
  • Salt and pepper
  • Garnishes - sea salt olives, cherry tomatoes, anchovy filets
  • 1/4 cup fresh tarragon minced finely
  • 1 tablespoon Dijon style mustard
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • Pinch of black pepper
  • 1 teaspoon honey
  • 1/2 cup best quality extra virgin olive oil

Instructions

  • Preheat the grill to medium high or heat a grill pan over medium heat.
  • Brush the lettuce, radicchio, lemon halves and fish filets with olive oil and season with salt and pepper.
  • Place the lettuce, radicchio, lemons and fish filets cut side down in the pre-heated surface and grill for 5 minutes until the lettuces and radicchio are a bit charred and slightly limp. The fish is cooked when it feels slightly firm. DON’T OVER COOK THE FISH!
  • Remove the lemons when they are very dark brown (about 10-15 minutes).
  • Place quail eggs in a pot of boiling water and boil for 3 minutes. When cooled, slice eggs in half.
  • Transfer to a platter and drizzle with extra virgin olive oil and sprinkle with sea salt. Serve with Tarragon Vinaigrette.  Garnish with eggs, potatoes, olives, tomatoes and anchovies.
  • Tarragon Vinaigrette:
  • Whisk the ingredients together.