Grilled Tuna Nicoise Salad

By tommy123400

  • Salad

  • 3/4 lb small red potatoes, diced

  • 1/2 lb green beans, trimmed

  • 4 tuna steaks (4 oz each, about 3/4-in thick)

  • Canola oil cooking spray

  • 4 cups (2 oz) baby spinach leaves

  • 16 pitted kalamata olives, coarsely chopped

  • Vinaigrette

  • 2 Tbsp canola oil

  • 2 Tbsp red wine vinegar

  • 1 Tbsp water

  • 1/8 tsp salt

  • 1/2 medium clove garlic, minced

  • 1/8 tsp dried red pepper flakes

  • 1 Tbsp chopped fresh oregano leaves or 1 tsp dried oregano leaves

  1. Steam potatoes and green beans 6 minutes or until just tender. Drain and rinse with cold water, shaking off excess liquid.

  2. While vegetables cook, combine vinaigrette ingredients in a small jar, secure with lid, and shake well to blend completely. Set aside 1/4 cup vinaigrette and brush remaining vinaigrette (1 Tbsp) over fish.

  3. Coat a grill pan with cooking spray and heat over medium-high heat until hot. Grill tuna over high heat 3 minutes on each side or until medium-rare or desired degree of doneness. (Do not overcook or fish will be tough.

  4. Divide greens equally on four serving plates. Arrange potatoes, green beans, and olives over greens. Drizzle 1 Tbsp vinaigrette evenly over each salad and top with tuna. Fresh tip Fish is always best if purchased and prepared the same day.

Nutritional Facts

Calories from Fat
Total Fat
14 g
Saturated Fat
2.2 g
Trans Fat
0 g
40 mg
28 mg
Total Carbohydrate
26 g
Dietary Fiber
5 g
2 g
29 g

fish and seafood grill tuna salad

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