Biblos Grilled Tuna Nicoise
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 385
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 47
- Cholesterol
- 161
- Sodium
- 523
- Total: 3 hr 43 min
- Prep: 15 min
- Inactive: 3 hr 20 min
- Cook: 8 min
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.