Grilled Tuna Niçoise Salad

Olives, tuna steaks, potatoes, and green beans fill this salad dish with colorful ingredients that are packed with flavor.

Yield:

6 servings (serving size: 1 cup salad mixture, 1 steak, and 1 egg half)

Recipe from

Nutritional Information

Calories 295
Caloriesfromfat 23 %
Fat 7.5 g
Satfat 1.7 g
Monofat 3.6 g
Polyfat 1.1 g
Protein 44.5 g
Carbohydrate 10.1 g
Fiber 2.3 g
Cholesterol 183 mg
Iron 2.4 mg
Sodium 362 mg
Calcium 70 mg

Ingredients

Dressing:
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
4 cups water
1/2 pound green beans, trimmed
1/2 pound quartered Yukon gold potatoes
6 (6-ounce) Yellowfin tuna steaks
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 cups mixed salad greens (about 2 ounces)
1/4 cup niçoise olives
3 hard-cooked large eggs, halved

Preparation

To prepare dressing, combine first 6 ingredients in a small bowl, stirring well with a whisk. Set dressing aside.

To prepare salad, bring 4 cups water to a boil in a large saucepan. Add beans; cook 2 minutes. Remove with a slotted spoon; plunge beans into ice water. Drain and set aside. Add potatoes to pan; cook 10 minutes or until tender. Drain potatoes, and set aside.

Prepare grill.

Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.

Combine beans, potatoes, salad greens, olives, and dressing in a large bowl; toss well. Place salad mixture on a large platter. Arrange steaks and egg halves over salad mixture.

Note:

Hugo Matheson & Kimbal Musk,

June 2006