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Grilled Tuna Niçoise

Becky Luigart-Stayner
Yield 4 servings
Cherry tomatoes are plentiful right now, so use a variety of them--red, yellow pear-shaped, or orange--in this classic salad.

Ingredients

  • 4 cups cubed red potato (about 1 1/4 pounds)
  • 1/2 pound green beans, trimmed
  • 1 (8-ounce) tuna steak (about 3/4 inch thick)
  • Cooking spray
  • 1/2 cup vertically sliced red onion
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
  • 1/2 cup fat-free, less-sodium chicken broth
  • 3 tablespoons white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups gourmet salad greens
  • 1 cup cherry tomatoes, halved
  • 1/4 cup niçoise olives

Nutrition Information

  • calories 299
  • caloriesfromfat 26 %
  • fat 8.6 g
  • satfat 1.6 g
  • monofat 4.8 g
  • polyfat 1.8 g
  • protein 19.8 g
  • carbohydrate 37.2 g
  • fiber 6.9 g
  • cholesterol 21 mg
  • iron 4.7 mg
  • sodium 458 mg
  • calcium 104 mg

How to Make It

  1. Cook the potato in boiling water for 6 minutes or until tender; remove with a slotted spoon. Add green beans to boiling water, and cook 3 minutes or until crisp-tender. Drain.

  2. Prepare grill or broiler.

  3. Place the fish on a grill rack or broiler pan coated with cooking spray; cook for 3 minutes on each side or until desired degree of doneness. Cut the fish into 1-inch chunks.

  4. Combine potato, fish, onion, parsley, and tarragon in a large bowl. Combine the broth and next 5 ingredients (broth through pepper); stir well with a whisk. Pour 1/2 cup broth mixture over potato mixture, and toss well.

  5. Divide beans, greens, and tomatoes evenly among 4 plates. Top each serving with 1 1/2 cups potato mixture and 1 tablespoon olives. Drizzle 1 tablespoon of remaining broth mixture over each serving.