Ina Garten Grilled Tuna Niçoise Platter

Ina Garten grilled tuna niçoise platter is a colorful composed dinner with seared tuna steaks, haricots verts, French potato salad and soft-cooked eggs that comes together in 55 minutes. Save this easy dinner party idea for summer nights, weeknight dinners or casual cookouts, because it's a build-your-own platter.

Grill each side of the tuna for only 1 1/2 to 2 minutes and pull it off while the center is still raw, like sushi. Cook it longer and the fish turns tough and dry, which ruins the whole platter.

Ina Garten arranges every classic niçoise ingredient separately on one big platter, so guests build their own plate instead of getting a tossed salad. Most of the work happens ahead, so you only assemble before everyone arrives and drizzle on the vinaigrette.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Grilled Tuna Niçoise Platter

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Course: DinnerCuisine: American, FrenchDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

650

kcal

Rare, lightly charred tuna sits beside crisp green beans, tender potatoes, juicy tomato wedges and briny olives on a bed of peppery greens. A sharp champagne vinaigrette ties each bite together.

Ingredients

• 8 1-inch-thick fresh tuna steaks (about 4 pounds)
  

• Olive oil
  

• Kosher salt
  

• Freshly ground black pepper
  

• 3/4 pound haricots verts, stems removed and blanched
  

• 1 recipe French Potato Salad
  

• 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
  

• 8 hard-cooked eggs, peeled and cut in half
  

• 1/2 pound good black olives, pitted
  

• 1 bunch watercress or arugula
  

• 1 can anchovies (optional)
  

• VINAIGRETTE:
  

• 3 tablespoons champagne vinegar
  

• 1/2 teaspoon Dijon mustard
  

• 1/2 teaspoon kosher salt
  

• 1/4 teaspoon freshly ground black pepper
  

• 10 tablespoons good olive oil
  

Directions

• Prepare the vegetables: Blanch the haricots verts, make the French potato salad, and hard-cook, peel and halve the 8 eggs. Cut the tomatoes into wedges and pit the olives, so everything is ready to arrange.
• Heat the grill: Get a charcoal grill or stove-top cast-iron grill very hot. A hot surface sears the outside of the tuna before the inside has time to cook.
• Season the tuna: Brush the 8 tuna steaks on both sides with olive oil. Then sprinkle them with kosher salt and freshly ground black pepper.
• Grill the tuna: Grill each side for only 1 1/2 to 2 minutes. The center should stay raw, like sushi, or the tuna will be tough and dry.
• Make the vinaigrette: Combine 3 tablespoons champagne vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a bowl. Slowly whisk in 10 tablespoons olive oil so the dressing turns into a smooth emulsion.
• Arrange the platter: Lay the watercress or arugula on a large flat platter, then arrange the tuna, haricots verts, potato salad, tomatoes, eggs and olives in separate sections. Add the anchovies if you like them.
• Dress and serve: Drizzle some of the vinaigrette over the fish and vegetables. Serve the rest in a pitcher on the side so guests can add more.

Tools for this recipe

• Lodge 10.5-inch square cast iron grill pan, OXO 11-inch balloon whisk, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned tuna instead of fresh tuna steaks?

Good oil-packed canned tuna works for a quicker version, though it gives a very different texture from seared steaks. Drain it well and flake it onto the platter in chunks.

How do I know when the tuna is done?

Each side needs only 1 1/2 to 2 minutes on a very hot grill, and the center should stay raw. Cutting into one steak is the easiest check, and a rare center is exactly what you want.

Can I make the niçoise platter ahead of time?

Yes, the potato salad, haricots verts, eggs and vinaigrette can all be made earlier in the day and kept chilled. Grill the tuna and assemble the platter just before serving, so the fish stays fresh.

What can I use if I don't have a grill?

A stove-top cast-iron grill pan works just as well, as long as you get it very hot first. A heavy skillet also works, though you won't get the grill marks.

How long do leftovers keep?

Seared tuna is best the day it's cooked, so I wouldn't count on leftovers keeping well. If you have extra, store the tuna and vegetables separately in airtight containers and eat them within a day.