Grilled Niçoise Salad

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  • Each serving
  • 540 cal
  • 27g fat (5g sat)
  • 150mg chol
  • 630mg sodium
  • 32g carb
  • 5g fiber
  • 5g sugars
  • 41g protein


  • 2 tablespoons Champagne vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh basil
  • Salt and pepper, to taste
  • 1 1/2 pounds small potatoes, halved and steamed until tender
  • 1/2 pound green beans, trimmed
  • 1/2 pound tomatoes, cut into wedges
  • 1 red onion, sliced into wedges
  • 1 1/2 pounds fresh tuna
  • High-heat oil, for grilling
  • 7 ounces mixed greens
  • 1/2 cup Niçoise or brine-cured olives
  • 3 hard-boiled eggs, peeled and quartered
  • 2 tablespoons capers, rinsed


In a small bowl, whisk together vinegar, lemon juice, mustard, garlic and olive oil. Stir in tarragon and basil. Season to taste with salt and pepper; set aside.

Preheat grill to medium-high.

Lightly coat potatoes, green beans, tomatoes, onions and tuna with high-heat oil; season with salt and pepper. Cook vegetables until grill marks form and they are fork tender, 3 to 5 minutes per side.

Move to a plate and toss with a third of the vinaigrette; cover with foil to keep warm. Grill tuna until it’s slightly pink in the center, 4 to 6 minutes per side. Transfer to a cutting board and rest for 5 minutes. Slice into 1/4-inch thick strips.

Arrange mixed greens, grilled vegetables and tuna on a large platter. Garnish with olives, eggs and capers. Drizzle with remaining vinaigrette; serve immediately.

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