Grilled Tuna Nicoise Salad with Olive Bruschetta

Prep Time10 minsCook Time20 minsTotal Time30 mins
Recipe created by:  www.sabrinacurrie.com
 
 

Delicious, savoury Nicoise Salad is made fresh and fast with grilled tuna topped with Sardo Olive Bruschetta.

 4 Boneless Tuna Steaks
 1 tbsp Olive oil
 4 Hard Boiled Eggs, peeled and sliced in half
 1 Cup Green Beans, blanched and cooled
 4 cups Salad Mix
 1 Cup Peas, shelled or thawed if frozen
 1 Cup Radishes, sliced
 6 to12 Small Potatoes, cooked and cooled (optional) If potatoes are large, cut them in ½ or ¼
 Basil, Parsley or Edible Flowers to garnish (optional)
 Salt and freshly ground black pepper

1

Preheat grill to medium high.

2

Brush tuna with olive oil and season with salt and pepper, and then grill until desired doneness. (Tuna is lean and best served rare or medium rare.) Once cooked, let rest on a plate while you assemble the salad.

3

Divide and arrange all ingredients on four plates. Start with greens, then potatoes, eggs, peas and radishes. Top with tuna steaks and ¼ jar of Olive Bruschetta.

4

Garnish with a spoonful of Sardo Kalamata Olive Pesto and herbs or edible flowers if using and serve with a fresh rustic bread.

Ingredients

 4 Boneless Tuna Steaks
 1 tbsp Olive oil
 4 Hard Boiled Eggs, peeled and sliced in half
 1 Cup Green Beans, blanched and cooled
 4 cups Salad Mix
 1 Cup Peas, shelled or thawed if frozen
 1 Cup Radishes, sliced
 6 to12 Small Potatoes, cooked and cooled (optional) If potatoes are large, cut them in ½ or ¼
 Basil, Parsley or Edible Flowers to garnish (optional)
 Salt and freshly ground black pepper

Directions

1

Preheat grill to medium high.

2

Brush tuna with olive oil and season with salt and pepper, and then grill until desired doneness. (Tuna is lean and best served rare or medium rare.) Once cooked, let rest on a plate while you assemble the salad.

3

Divide and arrange all ingredients on four plates. Start with greens, then potatoes, eggs, peas and radishes. Top with tuna steaks and ¼ jar of Olive Bruschetta.

4

Garnish with a spoonful of Sardo Kalamata Olive Pesto and herbs or edible flowers if using and serve with a fresh rustic bread.

Grilled Tuna Nicoise Salad with Olive Bruschetta