Grilled Niçoise salad

Grilled Niçoise salad

Total: 45 Min. | Active: 45 Min.
lactose-free, gluten-free
Nutritional value / people: 569 kcal
, Fat: 37 g
, Carbohydrate: 22 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Parboil the potatoes

400g baby potatoes, unpeeled
250g green beans
salted water, boiling
4 eggs


250g cherry tomatoes
3tbsp Kalamata olives
1tbsp olive oil
6 mini peppers, halved
1 red onion, sliced
1tbsp olive oil
¼tsp salt

Charcoal/gas/electric grill:

1 yellowfin tuna steak (approx. 300 g)
½tbsp olive oil
¼tsp salt
a little pepper


6tbsp white wine vinegar
3tbsp olive oil
1 garlic clove, pressed
¾tsp salt
a little pepper
½ cucumber, chopped
6 anchovy fillets, drained, broken into chunks
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How it's done

Parboil the potatoes

Boil the potatoes and beans in boiling salted water for approx. 15 mins. until just soft. Remove, refresh the beans in ice-cold water, drain. Cook the eggs in the same salted water for approx. 8 mins., leave to cool.


Mix the tomatoes, olives and beans with the oil, place in a grill tray. Mix the peppers, onion and boiled potatoes with the oil, season with salt.

Charcoal/gas/electric grill:

Cover and grill the vegetables and potatoes over/on a medium heat (approx. 200°C) for approx. 15 mins. all over.

Brush the tuna steak with the oil, grill over/on a very high heat (approx. 250°C) for approx. 1 min. on each side. Cut the fish into slices, season.


Combine the vinegar, oil and garlic, season. Add the cucumber, anchovy fillets and grilled vegetables, mix. Peel the eggs, quarter and arrange on top of the salad along with the tuna.

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