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Grilled Tuna Niçoise Salad
Serves 4 to 6
Time 50 min
Enjoy this classic Mediterranean composed salad of grilled tuna, fresh veggies and hard-boiled eggs. Serve with warm slices of whole wheat bread on the side, if you like.
Special Diets:
Ingredients
- 2 tablespoons champagne vinegar
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon Dijon mustard
- 1 small shallot, finely chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 (1.0-pound) fresh, or frozen and thawed, tuna steak
- Olive spray oil
- 1 1/2 pound small new potatoes, boiled or steamed until tender and cooled
- 1/2 pound green beans, trimmed and boiled or steamed until tender and cooled
- 1 cup halved cherry tomatoes
- 1/2 cup pitted Niçoise olives
- 1/2 cup thinly sliced red onion
- 1 hard-boiled egg, peeled and cut into wedges
Method
In a small bowl, whisk together vinegar, tarragon, mustard, shallot, salt and pepper.
Slowly whisk in oil to make a vinaigrette.
Put tuna into a wide, shallow dish, and drizzle all over with 2 tablespoons of the vinaigrette.
Cover and chill for 30 minutes.
Reserve remaining vinaigrette.
Prepare a grill for medium heat cooking.
Arrange tuna on the grill and cook 5 to 7 minutes on each side, or until tuna reaches desired doneness. Transfer to a plate.
When cool enough to handle, flake into large pieces.
Arrange tuna, potatoes, green beans, tomatoes, olives, onion and egg on a large platter and serve with reserved vinaigrette on the side to spoon over the top.
Nutritional Info:
Per serving: 480 calories (160 from fat), 18g total fat, 3g saturated fat, 75mg cholesterol, 660mg sodium, 43g carbohydrates (10g dietary fiber, 4g sugar), 35g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons champagne vinegar
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon Dijon mustard
- 1 small shallot, finely chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 (1.0-pound) fresh, or frozen and thawed, tuna steak
- Olive spray oil
- 1 1/2 pound small new potatoes, boiled or steamed until tender and cooled
- 1/2 pound green beans, trimmed and boiled or steamed until tender and cooled
- 1 cup halved cherry tomatoes
- 1/2 cup pitted Niçoise olives
- 1/2 cup thinly sliced red onion
- 1 hard-boiled egg, peeled and cut into wedges