Biblos Grilled Tuna Nicoise

Total Time:
3 hr 43 min
Prep:
15 min
Inactive:
3 hr 20 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 tuna steaks
  • 1/4 cup olive tapenade
  • 1 teaspoon crushed garlic (recommended: Christopher Ranch)
  • 1 tablespoon capers, drained
  • 1/2 cups Italian dressing (recommended: Newman's Own)
  • 4 cups mixed salad greens (recommended: Fresh Express)
  • 2 hard-boiled eggs, quartered
  • 1 cup frozen French cut green beans, thawed
  • 2 tomatoes, quartered
  • 1 (15-ounce) can sliced potatoes
Directions

Cut a pocket into the side of the tuna steaks; set aside.

In a bowl, combine olive tapenade, garlic, and capers. Stuff tuna steaks with olive mixture and secure opening with toothpicks. Place stuffed tuna steaks in a large resealable plastic bag with the salad dressing. Squeeze out air and seal bag. Place in second bag to prevent any leaking. Marinate in refrigerator 1 to 3 hours.

Remove tuna from marinade and let come to room temperature, about 20 minutes. Discard marinade.

Heat an oiled grill pan over medium-high heat. Place tuna in grill pan and cook 3 to 4 minutes per side or until done. Be careful not to cook past medium or tuna will dry out quickly. Remove from grill pan and set aside.

Place salad mix onto a large serving platter. Garnish with slices of boiled egg, green beans, tomato wedges, and sliced potatoes. Remove toothpicks from tuna and place on top of greens.


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