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Grilled Tuna Nicoise

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  Red wine vinegar 1⁄4 Cup (4 tbs)
  Water 1 1⁄2 Tablespoon
  Dijon mustard 1 Tablespoon
  Olive oil 2 Teaspoon, divided
  Fresh green beans 3⁄4 Pound
  Round red potatoes 6 Small
  Thinly sliced sweet red pepper 1 Cup (16 tbs)
  Thinly sliced onion 1⁄2 Cup (8 tbs) (Purple Colored)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Tuna steaks 16 Ounce (2 Pieces, 8 Ounce Each)
  Vegetable cooking spray 1
  Torn fresh spinach 6 Cup (96 tbs)
  Yellow tomatoes 1 1⁄2 Cup (24 tbs), cut into half (Teardrop)
  Hard cooked eggs 2 , sliced
  Nicoise olives 6

Combine vinegar, water, mustard, and 1 teaspoon olive oil in a small jar.
Cover tightly, and shake vigorously to blend.
Wash beans; trim ends, and remove strings.
Arrange beans in a vegetable steamer over boiling water.
Cover and steam 6 to 8 minutes or until crisp-tender.
Drain; let cool slightly, and cut in half.
Wash potatoes; arrange in a vegetable steamer over boiling water.
Cover and steam 10 to 12 minutes or until tender.
Let cool; cut into quarters.
Combine green beans, potato, red pepper, onion, and parsley; toss gently.
Add vinegar mixture; toss gently.
Cover and chill 2 hours.
Brush tuna with remaining 1 teaspoon olive oil.
Coat grill rack with cooking spray; place on grill over hot coals (400° to 500°).
Place tuna on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork.
Remove from grill; cut into 1/4 inch-thick slices.
Set aside; keep warm.
Place 1 cup spinach on each chilled salad plate; top evenly with green bean mixture.
Arrange tuna, tomato, egg, and olives evenly over green bean mixture.

Recipe Summary

Difficulty Level: 
Main Dish

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Grilled Tuna Nicoise Recipe