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Grilled Salad Nicoise
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Brief Description
Fresh tuna and nicoise olives are the stars of this classic salad with fresh herbs and vegetables.
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Main Ingredient
red potato
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Category: Salads
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Cuisine: Spanish
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Calories: 299 (26% from fat); Fat 8.6g (sat. 1.6g, mono 4.8g, poly 1.8g); Protein 19.8g; Carb 37.2g; Fiber 6.9g; Chol 21mg; Iron 4.7mg; Sodium 458mg; Calc 104mg.
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Posted By: swilliamson
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Posted On: Mar 05, 2016
Number of Servings:
Ingredients:
- 4 cups - cubed red potato about 1-1/4 pounds
- 1/2 pounds - green beans trimmed
- 1 - ahi tuna steak (8 oz. - about 3/4 inch thick)
- - cooking spray
- 1/2 cups - chopped fresh parsley
- 1/4 cups - vertically sliced red onion
- 1 tablespoons - chopped fresh tarragon
- 1/2 cups - fat-free, less-sodium chicken broth
- 2 tablespoons - balsamic vinegar
- 1 tablespoons - extra virgin olive oil
- 1 tablespoons - Dijon mustard
- 1/4 teaspoons - salt
- 1/4 teaspoons - freshly ground black pepper
- 8 cups - gourmet salad greens
- 1 cups - cherry tomatoes halved
- 1/4 cups - nicoise olives
Directions:
1. Cook potato in boiling water 6 minutes or until tender; remove with a slotted spoon. Add green beans to boiling water and cook 3 minutes or until crisp-tender. Drain.
2. Prepare grill or broiler.
3. Place fish on a grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Remove skin and cut fish into 1-inch chunks.
4. Combine potato, fish, parsley, onion and tarragon in a large bowl. Combine broth and next 5 ingredients; stir well with a whisk. Pour 1/2 cup broth mixture over potato mixture and toss well.
5. Divide beans, greens and tomatoes evenly among 4 plates. Top each serving with 1-1/2 cups potato mixture and 1 tablespoon olives. Drizzle 1 tablespoon of remaining broth mixture over each serving.
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