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
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Contains:
Ingredients (23)
Seared Tuna
Jammy Eggs
Salad
Extras (Optional)
Dressing
Start Cooking
Prepare the Tuna
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Season tuna steaks by sprinkling all over with salt and pepper.
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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.
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Transfer to a cutting board. Slice when cool.
Prepare the Jammy Eggs
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Bring a medium pot of water to a boil over medium-high heat.
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Carefully lower eggs into water. Lower heat slightly to reach a gentler boil and cook six and a half minutes.
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Transfer eggs to a bowl of ice water and chill about two minutes.
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Peel eggs when cool. When ready to plate, slice and sprinkle with salt and pepper.
To Assemble
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Lay a bed of lettuce on the board. If using chummus, place off-center on the board, to act as an anchor.
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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.
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Place green beans in a top corner to draw the eye upward. Make sure to leave a spot for the tuna to shine.
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If using crackers, place in irregular clusters. For visual balance, you can place the longer crackers in a corner opposite the green beans.
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Place tuna and eggs.
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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.
Credits
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger