Tuna "Nicoise" Kabobs

tuna-kebab-salad Recipe
Quentin Bacon
Prep: 25 minutes; Cook: 35 minutes.


Makes 4 servings (serving size: 1/4 of tuna, salad, and egg)

Nutritional Information

Calories 347
Fat 14 g
Satfat 3 g
Monofat 7 g
Polyfat 3 g
Protein 34 g
Carbohydrate 21 g
Fiber 5 g
Cholesterol 149 mg
Iron 3 mg
Sodium 255 mg
Calcium 66 mg


1/2 pound new potatoes
2 tablespoons red wine vinegar, divided
1/2 pound green beans, trimmed
2 teaspoons Dijon mustard
1 tablespoon plus 1 teaspoon olive oil, plus more for brushing grill
1 pound tuna, cut into 1-inch pieces
6 kalamata olives, pitted and chopped
8 (8-inch) wooden skewers, soaked in water 30 minutes
1 pint cherry tomatoes (about 1/2 pound)
1 red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch-thick rounds
1 small yellow summer squash, cut into 1/2-inch rounds
2 large hard-cooked eggs, peeled and quartered


1. Cover potatoes with 2 inches water in a small saucepan; bring to a boil. Simmer 15 minutes or until fork-tender; drain and transfer to a bowl, reserving cooking water. Halve potatoes, and toss in 1 tablespoon vinegar. Arrange on a platter.

2. Add the green beans to simmering water; cook 4 minutes or until crisp-tender. Drain; rinse with cold water until cool. Transfer to platter.

3. Preheat grill, and lightly oil rack.

4. Whisk together remaining 1 tablespoon vinegar with mustard in a small bowl, and add olive oil in a slow stream until well-combined. Transfer 2 teaspoons vinaigrette to a bowl, and toss with tuna to coat. Whisk remaining vinaigrette with 1 tablespoon hot water and olives.

5. Drain skewers; thread 2 with tuna and remainder with vegetables. Grill fish and vegetables, turning occasionally, over moderate heat 6–8 minutes or until fish is cooked through and vegetables are tender. Remove from skewers; place on platter with eggs. Drizzle with vinaigrette.


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