Tuna Nicoise

Meals: Tuna Nicoise
July 3, 2020 threve
This is one of my family’s favorite summer dinners, for a few reasons. It’s fresh and light, and it’s so easy! The recipe in itself isn’t even a recipe really, but more of a guideline. You can add and subtract any of the ingredients, or add more or less if you want more or less of a certain vegetable. Double it up for a dinner party, next to a cheese tray, and you’re all ready for the perfect summer dinner party. Really all it is is boiled vegetables and grilled fish, but when combined with my favorite and essential mustard vinaigrette and out of this world super garlicky “aoili” it’s sublime.  You will need:

Serves 5 


  • 3 Yellowfin Tuna Steaks
  • 4-6 large Yukon potatoes
  • 1 large Heirloom Tomato ( Or Substitute whatever beautiful ripe tomatoes you can find)
  • 4 Hardboiled eggs
  • 12oz Trimmed Green Beans
  • 1/2 Cup Pitted Kalamata Olives
  • 2 Cups Arugula
  • 1 Lemon
  • 1 Bunch Fresh parsley ( optional)
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  • Pinch Crushed Red Pepper FLakes
  • Fleur De Sel Salt
  • Good Quality Extra Virgin Olive Oil


Essential Mustard Vinaigrette

  • Juice of One Lemon
  • 1/4 Cup Grapeseed Oil or any neutral-flavored vegetable oil
  • 1/2 cup Distilled white vinegar
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon pepper
  • Half teaspoon or to taste of salt


Amazing Easy Garlic “Aoili”

  • 1/4 Cup Mayo
  • 1/4 Cup Sour Cream
  • 1 Tablespoon Minced Garlic
  • 1/2 Teaspoon Dijon Mustard
  • Juice of Half of a Lemon
  • Half Teapoon Salt or to Taste
  • 1/4 Teaspoon Pepper
  • Garnish with a drizzle of great quality extra virgin olive oil


Start by marinating the fish in any dish in the minced garlic, salt, pepper, crushed red pepper flakes, 1/2 the lemon, thinly sliced, and a good healthy drizzle of olive oil. If you grabbed the fresh parsley, mince some up and add to the marinade. I recently discovered Brightland Olive Oil Company and I am OBSESSED. The flavor is unlike any Olive Oil I’ve tasted before. I’m not working with them, they are not paying me to say that. I always love to recommend people who are doing great things. It is truly liquid gold. Their process also has claims of helping to lower inflammation in the body, and as someone who struggles with autoimmune disease, I am all about that. ANYWAY check them out. They are amazing. I like to let the fish marinate for a few hours in the fridge. At this same time, I usually boil the eggs and set them in the fridge so they are done and ready as well.



Start by cleaning and cutting the potatoes into 1/2 or 1/4 depending on the size. Leave the skin on.  Easy! While the potatoes are boiling make your vinaigrette and aioli and have ready. Get your serving platter, or cutting board ready. I serve ours on our large loop cutting board. It’s perfect and beautiful. Once potatoes are cooked.

DONT DUMP THE COOKING WATER. Use a slotted spoon to remove the potatoes and pile them on a corner of the board. While hot, drizzle with the vinaigrette so the potatoes really absorb that tangy goodness.  Next, drop your green beans in the hot water and cook just until Al dente, and then drop into a bowl of ice water to shock, and keep that bright green! Use same slotted spoon to arrange on the platter. Drizzle with vinaigrette.

Now you are welcome to cook the tuna however you like. I love the way the grill offers a smoky note to the fish. Grilling fish can obviously be tricky! You are welcome to sautee it in a pan, broil it, or do whatever feels comfortable, and cook to whatever done-ness suits your needs. Once cooked, arrange on top of the bed of vinaigrette dressed arugula, and drizzle with olive oil.

Slice up the eggs, Tomatoes, and pile up the olives. Nestle the bowl of Aoili where you can spare some room. Now if you have it. Break out that beautiful Briney Fleur de Sel Sea Salt. If you don’t have it, next time your shopping, and see it. grab it! It’s so wonderful. Its very salty though so be gentle, but sprinkle it over the tomatoes, the green beans, the potatoes, and the eggs. Lastly, use that last 1/2 of a lemon cut up in slices to arrange all over the platter where looks beautiful. Finish off with a sprinkle of the fresh parsley where it suits you. On the potatoes, and the fish is particularly nice!!

Serve with a crusty baguette and a dry chilled white wine, like a Sauvignon Blanc, and you will be in pure bliss. If you make this please tag us. We want to see!

Additional Note: Use Remaining  Vinaigrette on salads or as a marinade. Leftover Garlic Aoili is amazing on sandwiches, burgers, or as a dip, we use it for everything!