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Grilled Tuna and Pearl Barley Niçoise

Yield 6 servings


  • 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

How to Make It

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

  2. 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.

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

  4. 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.

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