Ahi Tuna “Nicoise” – In The Style Of Nice




I learned this one from my mentor, Chef Al Levinsohn. He taught this to a group of house wives at an appliance store in Anchorage, AK. It was my first time assisting him for a cooking class and it was a great experience. While this is more of a summer preparation, I chose to make it now because there is some amazing tuna a my local Costco and there are fresh green beans at most grocers due to the holidays.

There are videos of three of the ingredients in today’s recipe, so be sure to check them out:

Hard Boiled Eggs

Kalamata Olive Tapenade

Caper Vinaigrette

I am saddened by the news of Charlie Trotter’s death. He was a huge inspiration to me early in my career and I have a collection of his books. While in culinary school in Alaska, I was the recipient of many scholarships and his writings were my main inspiration for the scholarship essays. He strove for perfection, he wasn’t afraid of having standards, and he settled for nothing but the best. He is the recipient of over 10 James Beard awards and had an amazing cooking show, Kitchen Sessions with Charlie Trotter. His eponymous restaurant was a pillar in the Chicago food scene for 3 decades. He will be missed.

On a final note, please check out my Barbells for Boobs fundraiser page. I will be participating this Saturday at 9:00AM. I’ll be smoking up a bunch of burgers, so if you are in the area of CrossFit South Bay Torrance, stop by and have a bite. I’m trying to raise $400 by then, so if you want to donate some money for Mammograms In Action, please visit my page.


Oh yah, remember to “Keep It Paleo!”

Your Pal,

Paleo Nick

Ahi Tuna Nicoise for Two

Ingredient List:

  • 2 6oz. Ahi Tuna Filets, grilled or seared to rare/medium-rare
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Olive Oil, to taste
  • 2 Cups Fresh Green Beans, trimmed and blanched
  • 1 Precooked Sweet Potato, peeled and roughly chopped
  • 5 Sprigs Fresh Dill
  • 2 Large Heirloom Tomatoes, roughly chopped
  • 3 Hard Boiled Eggs, quartered
  • 2 Tablespoons Kalamata Olive Tapenade, see recipe on PaleoNick.com
  • 2 Tablespoons Caper Vinaigrette, see recipe on PaleoNick.com
  • Drizzle of Aged Balsamic (I like Villa Manodori)

Preparation Instructions:

  1. Combine green beans, sweet potatoes, dill and tomatoes in a large mixing bowl and toss with caper vinaigrette until uniformly coated.
  2. Transfer dressed salad mixture to a plate, top with tuna filets a dollop of olive tapenade. Finish with a drizzle of aged balsamic vinegar and garnish with the hard boiled eggs.

“Keeping It Paleo!”


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