Tuna Niçoise Grazing Board

Tuna Niçoise Grazing Board

This board concept was inspired by a meal we enjoyed at my sister-in-law Ilana’s home. Classic Niçoise salad gets a fresh update when served as a grazing board. Appetizer, snack, Kiddush filler, or anytime meal: there’s something for everyone on this platter.

SEARED TUNA

• 2–3 4-oz (110-g) ahi tuna steaks
• kosher salt
• freshly ground black pepper
• 1 Tbsp oil

JAMMY EGGS

• 4–8 large eggs
• salt and pepper

SALAD

• 2–4 cups finely shredded romaine lettuce
• ¹⁄₂ lb (225 g) green beans, trimmed
• ¹⁄₂ bunch radishes, quartered or halved, depending on the size (see tip)
• 1–2 large cucumbers, peeled and cubed
• 1–2 avocadoes, thinly sliced
• 2 cups halved cherry tomatoes, preferably multicolored
• ¹⁄₃ cup mixed whole olives (optional)
• ¹⁄₄ cup microgreens (optional)

EXTRAS (OPTIONAL)

• 9 round crackers (I used Mary’s)
• 3–7 longer crackers, like breadsticks or flatbread
• your favorite chummus, placed in a small round serving dish

DRESSING

• 3–6 Tbsp oil
• 2 Tbsp maple syrup
• 2 Tbsp apple cider vinegar
• 3 tsp mustard
• ¹⁄₄ tsp salt

For the tuna: Season tuna steaks by sprinkling all over with salt and pepper. In a medium skillet over medium-high heat, heat oil until hot. Add tuna steaks to the pan and sear 30 seconds to 1 minute per side, depending on desired doneness.

Transfer to a cutting board. Slice when cool.

For the jammy eggs: Bring a pot of water to a boil over medium-high heat. Carefully lower eggs into water. Lower heat slightly to reach a gentler boil and cook for 6¹⁄₂ minutes.