BBQ tuna nicoise

We are back with another healthy way to serve up your Tuna. Today we are looking at the BBQ tuna nicoise. Served as an appetiser or main it is a colourful, healthy dish that is quick and easy to prepare.


  • Yellow fin tuna 200gm sliced
  • To make the Niçoise salad
  • ¼ cup roughly chopped parsley
  • ¼ cup black or green olives
  • 2 red Peppers cut in half, de seeded and cut into small strips
  • 200 grams green Beans, blanched until cooked but still firm
  • 1 red onion
  • 1 cucumber
  • ¼ cup picked Basil leaves
  • 3 spring Onions, sliced
  • Anchovies
  • 100 grams kipflers Potatoes (garlic, small potatoes, herbs)
  • 4 boiled and peeled Eggs – 7 mins in boiling water, cut into quarters


  • 2 tbsp French grain mustard
  • 1 garlic clove
  • Juice of one lemon
  • 2 tbsp tarragon vinegar
  • 3 tbsp extra-virgin olive oil
  • Salt and pepper
  • (If cooking yellow fin tuna) Season the tuna with pepper, salt and some olive oil and grill on the BBQ to your preference.

Place all of the salad ingredients except the eggs, in a large bowl
Season with salt and pepper
Dress with the dressing

Arrange on large bowls
Arrange the eggs around and serve

Get the full recipe:

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Ocean Delight
307 Fernandes Business Centre,
Eastern Main Road

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