Skewered Tuna Niçoise

Skewered Tuna Niçoise

Skewered Tuna Niçoise


Makes 6 servings


1/2 cup olive oil
1/4 cup balsamic vinegar
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1/2 teaspoon black pepper
1 pound tuna steaks, cut into 1-1/2-inch chunks
1-1/2 pounds medium red potatoes, quartered
1 large red onion, cut into 8 equal wedges
1/2 pound green beans, trimmed and cut into 2-inch lengths
8 cups mixed lettuces
1 large tomato, cut into 8 wedges
12 ripe olives, quartered
2 hard-cooked egg whites, slivered
1 tablespoon drained capers


  1. Combine oil, vinegar, garlic, rosemary and pepper in food processor or blender; process until rosemary is finely minced. Place 1/4 cup dressing in medium bowl. Add tuna; turn to coat. Cover and refrigerate 1 hour. Pour remaining dressing into jar with tight-fitting lid. Set aside.
  2. Cook potatoes in boiling water 6 minutes or until just tender. Transfer to medium bowl; add onion. Shake dressing and pour about 2 tablespoons over potato mixture; toss gently to coat.
  3. Add green beans to simmering water; cook 3 minutes or until crisp-tender. Drain and rinse under cold water.
  4. Thread potatoes and onion onto skewers. Thread tuna onto separate skewers. Grill vegetables over medium-hot coals about 10 minutes or until well browned. Grill tuna 6 to 8 minutes or until fish flakes when tested with fork.
  5. Toss lettuce with 1/4 cup dressing; transfer to large platter. Toss green beans with remaining dressing; arrange over lettuce. Remove tuna, potatoes and onion from skewers; place on salad. Garnish with tomato, olives, egg whites and capers.

Nutritional Information

Calories 390
Total Fat 21 g
Cholesterol 33 mg
Carbohydrate 32 g
Fiber 2 g
Protein 21 g
Sodium 137 mg

Dietary Exchange

Starch 2
Meat 2
Fat 3

Check out more recipes for French