Grilled Tuna Salad Nicoise

Grilled Tuna Salad Nicoise
Servings: 6 Prep 20 mins Cook 7 mins Grill 5 mins

Ingredients

  • 1/2 pound green beans, trimmed
Dressing:
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
Tuna Salad:
  • 6 tuna steaks (4 ounces each), about 1/2-inch thick
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 bag (10 ounces) European salad blend
  • 1 can (14-1/2 ounces) fully-cooked potatoes, drained and sliced
  • 1 large sweet green pepper, cored, seeded and cut into thin strips
  • 1/3 cup black Nicoise olives, pitted
  • 4 hard-cooked eggs, peeled and cut into quarters
  • 4 plum tomatoes (about 1 pound), sliced

Make It

1. Heat an indoor grill, or prepare an outdoor grill with hot coals, or heat a gas grill to hot, or heat an oven broiler.

2. In a medium-size saucepan of salted boiling water, cook the green beans until crisp-tender, 6 to 7 minutes. Drain the beans; let cool.

Dressing:

3. In small bowl, whisk together the vinegar, mustard, garlic salt and pepper. Gradually whisk in olive oil until dressing is thick and smooth and well blended.

Tuna Salad:

4. Season tuna with salt and pepper. Grill or broil 3 minutes. Turn tuna steaks over; grill until cooked through, about 2 minutes. Brush tuna with 2 tablespoons dressing. Set aside.

5. In large bowl, combine green beans, salad blend, potato slices, green pepper and olives. Drizzle remaining dressing over top; toss to coat all ingredients.

6. Equally divide the salad among 6 plates. Add 1 piece of tuna to each. Divide hard-cooked egg pieces and tomato slices equally among the plates.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 342, Fat, total (g): 17, chol. (mg): 193, sat. fat (g): 3, carb. (g): 16, fiber (g): 4, pro. (g): 31, sodium (mg): 542, Percent Daily Values are based on a 2,000 calorie diet.