Grilled Tuna and Pearl Barley Niçoise



6 servings

Recipe from

Coastal Living


1/2 cup lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons anchovy paste
2 teaspoons herbes de Provence
1/4 teaspoon ground pepper
1 tablespoon thinly sliced fresh basil
4 garlic cloves, minced
4 cups water
1 cup uncooked pearl barley
1/2 teaspoon salt
1 pound green beans
2 tablespoons cracked pepper
6 (3/4-inch-thick) tuna steaks (about 2 pounds)
2 hard-cooked eggs, sliced
1 fennel bulb, cut into 1/4-inch strips
1/2 purple onion, cut in half and thinly sliced
6 plum tomatoes, cut into wedges (about 3/4 pound)
30 niçoise olives
Bibb lettuce leaves


Whisk together first 7 ingredients in a small bowl. Set dressing aside.

Bring 4 cups water to a boil in a large saucepan. Add barley and salt; cover, reduce heat, and simmer 45 minutes. Remove from heat; let stand 5 minutes. Drain, if necessary. Stir in 1/3 cup dressing, reserving remainder.

Cook beans in boiling water until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.

Press cracked pepper over tuna. Grill, covered with grill lid, over high heat (400° to 500°) 3 minutes on each side or until desired degree of doneness.

Arrange tuna, barley, green beans, egg slices, and next 4 ingredients onto lettuce-lined plates. Drizzle with reserved dressing.