Grilled Tuna Niçoise Salad

3 Reviews
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6 servings (serving size: 1 cup salad mixture, 1 steak, and 1 egg half)
By Hugo Matheson & Kimbal Musk
June 2006
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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.

Step 3

Prepare grill.

Step 4

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.

Step 5

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.

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Ratings & Reviews

mja489's Review

Beccaroo73
September 18, 2012
I changed the portions because a 1 C serving of salad didn't seem like it would be enough for dinner. I cut the recipe in half (sort of) for 2 people. Used 1/3 lb of green beans and potatoes and about 3 C mixed greens. I made all the dressing but used about half of it. I used Kalamata olives because I had them. Served with a whole grain artisan bread. Great meal. (I left off the egg, because I am not a fan of hard boiled eggs.)

Beccaroo73's Review

rcacgray
July 16, 2012
Very good, but as with most Cooking Light salads, I felt the dressing was not nearly enough (couldn't even taste it), so doubled the dressing recipe. Otherwise really good and easy!

rcacgray's Review

mja489
May 12, 2009
Very easy to make and extra tasty. Dressing was super delicious and not too heavy with the salad. Made 2 changes (used salmon instead of tuna and did not use olives) but still was a successful experience!