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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Grilled Tuna Niçoise

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

Cooking Light AUGUST 2000

  • Yield: 4 servings


  • 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


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.

Prepare grill or broiler.

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 26%
  • Fat: 8.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.8g
  • Protein: 19.8g
  • Carbohydrate: 37.2g
  • Fiber: 6.9g
  • Cholesterol: 21mg
  • Iron: 4.7mg
  • Sodium: 458mg
  • Calcium: 104mg

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Grilled Tuna Niçoise recipe