Becky Luigart-Stayner
4 servings (serving size: 1 1/2 cups)

This uses components of the classic salade niçoise--tuna, olives, and green beans.

How to Make It

Step 1

Steam beans, covered, 7 minutes.

Step 2

Sprinkle 1/8 teaspoon salt over tuna. Heat a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add tuna; cook 3 minutes on each side or until medium-rare or desired degree of doneness. Break tuna into chunks.

Step 3

Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

Step 4

Combine 1/8 teaspoon salt, lemon juice, oil, anchovy paste, pepper, and garlic in a large bowl; stir well with a whisk. Add beans, tuna, couscous, tomato, olives, onion, and parsley; toss gently. Top each serving with an egg wedge.

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Ratings & Reviews

bellymama's Review

February 24, 2011
Wow! This was much better than I expected it to be. So many flavors and textures. We ate it as a main dish salad. I think it would be equally good without the tuna as a side dish, though.

LibrarianAlice's Review

August 30, 2010
I don't usually make Mediterranean or salad-type meals, but wow, maybe I should more often! This was delicious. I left out the egg (forgot to boil one) and also the red onion, since I usually find it to be too strong. In this recipe, though, it would have been fine. Looking forward to impressing friends with this meal.