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 is something for everyone on this platter.

Directions

Prepare the Tuna

1. Season tuna steaks by sprinkling all over with salt and pepper.

2. 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.

3. Transfer to a cutting board. Slice when cool.

Prepare the Jammy Eggs

1. Bring a medium pot of water to a boil over medium-high heat.

2. Carefully lower eggs into water. Lower heat slightly to reach a gentler boil and cook six and a half minutes.

3. Transfer eggs to a bowl of ice water and chill about two minutes.

4. Peel eggs when cool. When ready to plate, slice and sprinkle with salt and pepper.

To Assemble

1. Lay a bed of lettuce on the board. If using chummus, place off-center on the board, to act as an anchor.

2. 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.

3. Place green beans in a top corner to draw the eye upward. Make sure to leave a spot for the tuna to shine.

4. If using crackers, place in irregular clusters. For visual balance, you can place the longer crackers in a corner opposite the green beans.

5. Place tuna and eggs.

6. Finally, drizzle dressing over the board and sprinkle with some microgreens, if using.

Tips:

Keep the long, dangling ends of the radishes for a farm-fresh look.