Salty, acidic, peppery and sweet are the defining taste elements of my Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette and taking a few tricks from my Cajun playbook of culinary techniques, I think we might have just elevated this French classic to another level.
Grilled Tuna Salad Nicoise–a light and healthy summer salad. (All photos credit: George Graham)
During past travels in southern France, Roxanne and I recall dining on Tuna Salad Nicoise on days spent trekking the Cote d’Azure. The French know how to beat the heat with a light-handed approach to dining–delicate artisan mixed greens, citrus fruit, and olive oil-based dressings.
It was along the Boulevard de la Croisette in Cannes at an outdoor café that we had a traditional version of my Louisiana-inspired salad. For a typical salad Nicoise, canned tuna in oil is the ingredient of choice, but since I live so close to a world-class fishery and happen to have several fishing friends that keep me in a steady supply, a fresh Gulf blackfin tuna is on my menu.
In Acadiana, we have access to many of the same fresh, local ingredients as the French, but our techniques are decidedly different. Open-flame grilling fish to a charred, peppery exterior is a Cajun classic and perfect for this salad. You see, flash-searing the outside is the best way to preserve the medium-rare interior of the tuna by adding a crusty, spicy layer of flavor.
My Creole Citrus Vinaigrette combines the peppery punch of our local mustard with sweet and acidic notes that combine in a balanced dressing. A bed of ripe tomatoes and fresh microgreens is the perfect backdrop for salty anchovies, pickled green beans, mild shishito peppers, Louisiana pickled quail eggs (I like the mustard variety), red potatoes, and a sprinkling of briny olives.
So, pour a chilled glass of rose’ and take a seat; it’s time for a Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette. And although I may not have the same view as the clear blue waters along the Mediterranean, with all the fresh ingredients in hand, I can bring a taste of the South of France home to South Louisiana.
- 1 tablespoon Creole mustard
- 2 tablespoons red wine vinegar
- ¼ cup orange juice
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 cup extra-virgin olive oil (plus more if needed)
- Kosher salt and freshly ground black pepper
- 8 small red potatoes, scrubbed and halved
- Kosher salt and freshly ground black pepper
- 1 ½ pounds fresh tuna steaks, 1 ½ inch thick
- 4 tablespoons olive oil
- 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- 12 shishito peppers
- 4 cups pre-washed mixed salad greens
- 4 ripe tomatoes
- 8 cherry tomatoes
- 1 cup whole olives, green and black
- 1 can anchovies in oil
- 3 tablespoons capers, drained
- 1 jar pickled green beans
- 8 pickled quail eggs
- In a mixing bowl, add the mustard, vinegar, orange juice, and lemon juice as well as the sugar. Whisk the mixture while slowly drizzling the olive oil. When the emulsion is complete, add salt and black pepper to taste. Cover and refrigerate.
- In a pot half filled with water over medium-high heat, add the potatoes. Bring to a boil and cook until just done, about 10 minutes. Strain off the water, sprinkle with salt and pepper and refrigerate the potatoes.
- Brush the exterior of the tuna with olive oil and sprinkle heavily with Cajun seasoning. On the cleaned and oiled grates of an outdoor gas grill set on high heat, add the tuna steaks. As the flames shoot up, let the tuna cook without moving for 1 minute. Turn and cook on the other side for 30 seconds or until the fish is cooked to medium rare. Remove from the grill and let rest.
- Place the potatoes and the peppers on the grill, and let them cook just until slightly charred, about 5 minutes. Remove to a platter.
- On each plate, distribute the greens and arrange the tomatoes, olives, anchovies, capers, green beans, and eggs. Place the potatoes and peppers on the plate.
- With a sharp fillet knife, slice the tuna into thick strips and arrange in the middle of each plate. Drizzle the vinaigrette, add salt and pepper, and serve immediately.
Cajun flavors spice up a traditional French salad.
YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.
One of the things I loved while on a 7 day equestrian tour in Bordeux.
George, Thanks for your input to bring southern cuisine, recipe, and information on the web.
Your recipe looks very informative and well managed in the blog.
Thanks Jannifer.
George and Ron, must roux be refrigerated or can it be left in the pantry?
Guy- Roux is shelf-stable after opening and can be kept at room temperature. However, most folks keep their jar of leftover roux on the door of their refrigerator so it doesn’t get lost. Pure gold!
I made the Niçoise salad and it was great. I used pickled banana peppers instead of shishito peppers and chicken eggs instead of quail eggs because that’s what I had on hand. I’ll be making this again. I’m thinking of maybe adding mandarin orange slices and/or dried cranberries, maybe some pecans…. Might have to change the name of the salad but my taste buds won’t care what I call it.