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Grilled Tuna And Pearl Barley Nicoise

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  Lemon juice 1⁄2 Cup (8 tbs)
  Sliced basil 1 Tablespoon
  Extra virgin olive oil 2 Tablespoon
  Anchovy paste 2 Tablespoon
  Herbs de provence 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 4 Clove (20 gm), minced
  Water 4 Cup (64 tbs)
  Pearl barley 1 Cup (16 tbs), uncooked
  Sliced green beans 1⁄2 Pound (1 Inch)
  Hard cooked eggs 2
  Chopped fennel bulb 1 Cup (16 tbs)
  Sliced red onion 1⁄2 Cup (8 tbs)
  Tomatoes 3⁄4 Pound, cut into 1/4-inch-thick wedges
  Cracked pepper 2 Tablespoon
  Tuna steaks 36 Ounce (About 3/4 Inch Thick)
  Nicoise olives 18

Combine first 7 ingredients in a small bowl; stir well with a whisk.
Set aside.
Bring 4 cups water to a boil in a large saucepan.
Add barley; cover, reduce heat, and simmer 45 minutes.
Remove from heat; let stand, covered, 5 minutes.
Spoon barley into a large bowl; set aside.
Drop green beans into a large saucepan of boiling water; cook 2 minutes.
Drain and rinse under cold water.
Add beans to barley; set aside.
Cut eggs in half lengthwise; remove yolks.
Reserve yolks for another use.
Slice egg whites.
Add sliced egg white, lemon juice mixture, fennel, onion, and tomatoes to barley mixture; toss gently.
Set aside.
Firmly press cracked pepper over tuna steaks.
Place tuna on grill rack coated with cooking spray; grill 3 minutes on each side until tuna is medium-rare or to desired degree of doneness.
Place 1 1/2 cups barley mixture, 1 tuna steak, and 3 olives on each of 6 plates.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Grilled Tuna And Pearl Barley Nicoise Recipe