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Fresh Tuna Nicoise Salad

  • servings: 8


  • 1 tablespoon olive oil, plus more for the grill
  • 3 eight-ounce tuna steaks (1/2 inch thick)
  • Salt and freshly ground black pepper
  • 24 ripe cherry tomatoes, quartered
  • 7 scallions, trimmed and cut into 1/2-inch lengths
  • 6 cups watercress leaves, torn in pieces
  • 3 teaspoons capers
  • 1/2 cup nicoise olives, pitted
  • 3 anchovy fillets, rinsed, dried, and minced
  • 1/4 cup plus 2 tablespoons Nicoise Vinaigrette


  1. Step 1

    Brush grill lightly with oil. Heat grill to medium-hot. Rub tuna with oil. Sprinkle with salt and pepper. Sear tuna until just pink in center, 3 to 3 1/2 minutes per side. Slice across into 1/4-inch strips.

  2. Step 2

    Toss tuna, tomatoes, scallions, watercress, capers, olives, and anchovies with vinaigrette. Serve at room temperature.

Martha Stewart Living, June 1996