Grilled Tuna Niçoise Salad

Name: Grilled Tuna Niçoise Salad
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; ½ teaspoon chopped fresh tarragon; ½ teaspoon Dijon mustard; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; Salad:; 4 cups water; ½ pound green beans, trimmed; ½ pound quartered Yukon gold potatoes; 6 (6-ounce) Yellowfin tuna steaks; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; Cooking spray; 4 cups mixed salad greens (about 2 ounces); ¼ cup niçoise olives; 3 hard-cooked large eggs, halved

3 Ratings
3 Reviews

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

By Hugo Matheson & Kimbal Musk

Recipe by Cooking Light June 2006

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Yield:

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

Nutrition Info

Directions

Step 1
To prepare dressing, combine first 6 ingredients in a small bowl, stirring well with a whisk. Set dressing aside.

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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.

Nutrition Facts

Per Serving:

295 calories; calories from fat 23%; fat 7.5g; saturated fat 1.7g; mono fat 3.6g; poly fat 1.1g; protein 44.5g; carbohydrates 10.1g; fiber 2.3g; cholesterol 183mg; iron 2.4mg; sodium 362mg; calcium 70mg.

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mja489

09/18/2012

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

07/16/2012

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

05/11/2009

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!

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Grilled Tuna Niçoise Salad

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Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Grilled Tuna Niçoise Salad

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Grilled Tuna Niçoise Salad

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Grilled Tuna Ni&ccedil;oise Salad

All Reviews for Grilled Tuna Niçoise Salad