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Grilled Tuna Niçoise Salad

Grilled Tuna Niçoise Salad

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

Cooking Light JUNE 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 23%
  • Fat: 7.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 44.5g
  • Carbohydrate: 10.1g
  • Fiber: 2.3g
  • Cholesterol: 183mg
  • Iron: 2.4mg
  • Sodium: 362mg
  • Calcium: 70mg
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