This week's featured recipe and tips by:

Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts – “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. With two teens, Tammy has a lot of opportunities to cook for the swim and track teams and, she said, “they’ll eat anything!”

Perfect for a light supper or weekend lunch. Serve with a rosé from the South of France, where this salad originated!

Customize your salad by making your own vinaigrette. The basic recipe is three parts oil and one part acid/vinegar and then flavor – such as fresh herbs, mustard, shallot or spice.

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Grilled Nicoise Salad with Ahi Tuna


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  • 1/2 pound small new potatoes, halved
  • 3 tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • 1/4 pound haricots verts
  • 1 pound ahi tuna, cut into 1-inch chunks
  • 1-2 heads butter lettuce, trimmed and cleaned
  • 1/2 pint cherry tomatoes, halved
  • 1/2 cup pitted salty olives (like kalamata, Nicoise or coquille)
  • Your favorite balsamic vinaigrette
  • 4 hard-cooked eggs, sliced


Cut potatoes into halves or quarters, depending on size. Toss with 1 tablespoon olive oil and season with salt and pepper. Seal in a flat, square foil packet. Place on medium-hot grill and close lid. Grill for 20-30 minutes, turning once or twice, until potatoes are tender.

Toss green beans with 1 tablespoon olive oil and season with salt and pepper; seal in foil. Grill beans next to potatoes, with the lid closed for about 10 minutes or until tender. Meanwhile, drizzle tuna with olive oil and season with salt and pepper. When vegetables are done, grill tuna 1-2 minutes per side, or to desired doneness. Cool slightly, then slice. Arrange lettuce leaves on a platter. Sprinkle cherry tomatoes and olives over lettuce. Top with piles of green beans, potatoes, and tuna. Garnish with sliced eggs and drizzle with dressing to serve.


Recipe from Central Market Poulsbo - Culinary Resource Center
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