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Grilled tuna 'Nicoise'


  • Cook the potatoes in a pot of lightly salted, boiling water until tender, adding the beans for the last few minutes. Then drain well, slice the potatoes and set aside to cool.
  • Whisk the anchovies, mustard, basil and thyme with the red onion, garlic, a good amount of ground pepper and the vinegar in a large bowl until everything is well incorporated. Then add ¾ cup oil, little by little, continually mixing as you do so. Taste for seasoning and also set aside.
  • Coat the tuna well with oil, season and cook on a preheated ridged grill (or BBQ) to medium, at the most, turning every now and then. Don’t overcook!
  • Put the red onion, tomatoes, lettuce, potatoes, beans, lettuce, olives, capers, eggs and parsley in a large bowl and gently toss with whisked dressing to taste.
  • To serve, mound the salad in individual flat soup bowls, top with the fish and sprinkle a little more dressing over and around.


  • 4 small waxy potatoes, peeled
  • sea salt & freshly ground pepper
  • 16 green beans, topped & tailed
  • 3-4 anchovies, chopped & mashed
  • 2 tspn Dijon mustard
  • 1 heaped tbsp chopped fresh basil
  • 1 heaped tspn chopped fresh thyme
  • ¼ finely chopped red onion
  • 1 plump garlic clove, crushed
  • ¼ cup red wine vinegar
  • extra virgin olive oil
  • 4-6 x 180 gm tuna steaks
  • ½ red onion, finely sliced (optional)
  • ½ punnet cherry tomatoes, halved
  • small inner leaves of 1 cos lettuce
  • 12 black olives
  • 8 capers, drained & rinsed well
  • 2 small hard boiled eggs, peeled & quartered
  • a small handful of Italian (flat leaf) parsley leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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