Food & Wine Pairing

Tuna Nicoise Salad with a Citrus Raspberry Vinaigrette

Tuna Nicoise Salad

Serves: 4-6


Tuna Nicoise Salad:
  • 1 1/2 lbs Fresh tuna - sushi grade
  • 1 lb Small potatoes - steamed or roasted
  • 4-6 Eggs hard boiled and peeled and cut into wedges
  • 1/2 lb Haricot vert or green beans - blanched
  • 1 pt Cherry tomatoes
  • 10-12 Caper berries with stems
  • 1 cup Nicoise olives
  • 1 Head butter lettuce - cleaned and made into lettuce cups
  • Fresh chives for garnish
  • Salt and pepper, to taste
Citrus Raspberry Vinaigrette:
  • 1/4 cup olive oil
  • 2 Tbsps Raspberry vinegar (red wine will do)
  • 1 Tbsp Lemon juice
  • 1 tsp Honey


Prepare all salad ingredients and set aside. Place saute or grill pan over med-high heat. Rub tuna with olive oil and salt and pepper and sear about 2 minutes per side, slice 1/4 inch thick. To prepare salad arrange all prepped ingredients on a large serving platter in beautifully arranged sections. Place lettuce cups on another platter.

Citrus Raspberry Vinaigrette:

In bowl whisk together vinegar, lemon juice and honey, then slowly add olive oil until emulsified. Season with salt and pepper.

To Serve

Each guest will make their own Nicoise Salad cups by adding their own ingredients and drizzle with vinaigrette.

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