Don’t you love when you can take a bunch of leftovers and make something with them that isn’t just ok but almost better than the original dishes? My sister Carla is a master of this art. Carla and her husband Gene were visiting with me this past weekend and for dinner we had grilled tuna with New Potatoes and Asparagus. There were some leftovers and Carla suggested making a Tuna Nicoise Salad with them. I wasn’t sold on the idea but I thought it sounded ok so I decided to try it. It was so good it was declared “blogable”! Normally Nicoise is made with green beans but the asparagus was a wonderful substitute especially since it is currently in season. Hard boiled eggs are also a typical component but I made mine without to cut down on the fat and calorie count.  Here is my version of salad Nicoise. Enjoy!



  •  New Potatoes and Asparagus, cooled to room temperature
  • 1 pound tuna steak, grilled with salt and pepper to your degree of doneness (you could also use canned tuna)
  • 4 cups salad greens
  • 1 cup cherry tomatoes
  • 1/2 cup pitted nicoise olives (or any olive of your choice)
  • 1 hard boiled egg, cut into wedges (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp champagne vinegar or white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp raw honey or coconut nectar


  1. Prepare the New Potatoes and Asparagus as directed.

    Prepare the New Potatoes and Asparagus as directed

  2. Grill the tuna on a grill pan over the stove or on an outdoor grill. Let cool, then thinly slice.
  3. In a small bowl whisk together the vinegar, oil, mustard and honey.
  4. Arrange 1 cup of salad greens on each plate.
  5. Top the greens with 1/4 of the new potatoes and asparagus, 1/4 of the sliced tuna. 1/4 of the tomatoes, 1/4 of the olives and 1/4 of the hard boiled egg (if using).
  6. Drizzle with the dressing and serve.

Nutritional Info:

Makes 4 servings.

Nutrients per serving:  Calories: 406.5, Cal. from Fat: 199, Total Fat: 23.5g, Sat. Fat: 3g, Carbs: 34.5g, Fiber: 3.5g, Sugars: 3g, Protein: 17g, Sodium: 146.5mg, Chol: 25mg


My apologies to all tuna aficionados as I realize my tuna is grossly over cooked but that’s the way I like it.

Any leftovers can be stored in an airtight container in the fridge for up to 2 days.

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