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 is something for everyone on this platter.
Tuna Niçoise Grazing Board
- Cooking and Prep: 40 m
- Serves: 6
Prepare 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 one minute per side, depending on desired doneness.
Transfer to a cutting board. Slice when cool.
Prepare the Jammy Eggs
Bring a medium 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 six and a half minutes.
Transfer eggs to a bowl of ice water and chill about two minutes.
Peel eggs when cool. When ready to plate, slice and sprinkle with salt and pepper.
Lay a bed of lettuce on the board. If using chummus, place off-center on the board, to act as an anchor.
Begin assembling your vegetables in little clusters around the board. For maximum visual impact, alternate between green and red colors: pair green beans alongside radishes, cucumbers near tomatoes, etc.
Place green beans in a top corner to draw the eye upward. Make sure to leave a spot for the tuna to shine.
If using crackers, place in irregular clusters. For visual balance, you can place the longer crackers in a corner opposite the green beans.
Place tuna and eggs.
Finally, drizzle dressing over the board and sprinkle with some microgreens, if using.
Keep the long, dangling ends of the radishes for a farm-fresh look.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger