Recipe Details

Grilled Tuna Nicoise Salad

Number of Servings: 4

Serving Size: 1 1/2 cups salad + 1 tuna steak

This light dish is a great choice for a summer luncheon or al fresco dinner.

Name: Amount:
lb small red potatoes, diced 0.75
lb green beans, trimmed 0.50
tuna steaks (4 oz each, about 3/4-in thick) 4
Canola oil cooking spray
(2 oz) baby spinach leaves 4 cups
pitted kalamata olives, coarsely chopped 16
canola oil 2 Tbsp
red wine vinegar 2 Tbsp
water 1 Tbsp
salt 0.13 tsp
medium clove garlic, minced 0.50
dried red pepper flakes 0.13 tsp
chopped fresh oregano leaves or 1 tsp dried oregano leaves 1 Tbsp

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


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.


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.


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 Information (per serving)
Calories 345
Calories from Fat 125
Total Fat 14g
Saturated Fat 2g
Cholesterol 40mg
Sodium 28mg
Potassium n/a
Carbohydrates 26g
Dietary Fiber 5g
Sugars 2g
Protein 29g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 1/2 Starch 1 Vegetable 3 Lean Meat 1 1/2 Fat