Recipe: Classic Jamaica Inn Tuna Niḉoise Salad

February 3, 2015

Chef Maurice has delighted us again with his recipe for a Classic Jamaica Inn Tuna Niḉoise Salad. This is a wonderful recipe to start the year out with as it is the epitome of hearty, healthy, delicious and slimming at the same time!
In this recipe, Chef has used his own salad dressing which adds a special touch, as well as fresh tuna steak.


To start, Chef Maurice marinates the tuna in a mix of two garlic cloves (crushed), ½ an onion chopped finely, some extra olive oil and chopped fresh basil, salt and pepper, as well as half a chopped scallion. You do not have to leave the tuna marinating overnight, it can be done up to half an hour before grilling. Then you lightly grilled the tuna steak for four minutes on each side or to the desired temperature.
Other ingredients needed for salad serving up one hearty dish:

  • 1 hard boiled egg, cut in two
  • 4 to 6 black or regular olives
  • ¼ cup of cooked string beans
  • 2 small Irish potatoes, cooked and cut into small quarters
  • 2 small tomatoes, also quartered
  • 1 anchovy
  • Use organic lettuce or a mixture of greens for the base of the plate

Salad Dressing

Whisk a combination of Extra Olive Oil, half the amount of rice wine vinegar (to the EVOO you use), salt and pepper to taste, about a tablespoon of lemon juice, a crushed garlic clove and also Chef adds a teaspoon of ginger juice if you can get it.

For plating

On a bed of mixed greens, add the egg, string beans, tomatoes, olives, potatoes – and place tuna steak on top together with anchovy and half a lemon for a garnish. Drizzle the lovely salad dressing over the plate and serve more on the side – enjoy!
You can also look forward to enjoying this salad when here at The Inn as it is on our lunch menu!
Tuna Niḉoise Salad

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