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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Fresh tuna and nicoise olives are the stars of this classic salad with fresh herbs and vegetables.

    Main Ingredient:

    red potato

    Category:  Salads

    Cuisine:  Spanish

    Prep Time: 30 min
    Cook Time: 20 min

    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.

    Posted By:

    swilliamson

    Posted On:

    March 5, 2016

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