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Tuna Salad Nicoise

Tuna Salad Nicoise

Nutrition Facts
  • cal. (kcal) 288
Tuna Salad Nicoise
  • Makes: 4 servings
  • Prep: 30 mins
  • Broil: 8 mins
  • Carb Grams Per Serving: 20


  • 1 pound fresh or frozen tuna steaks, cut 1 inch thick
  • 3 tablespoons sherry vinegar
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons olive oil
  • 1 anchovy fillet, rinsed and mashed
  • Salt
  • Black pepper
  • 8 ounces tiny new potatoes, quartered
  • 6 ounces green beans
  • 6 cups Bibb or Boston lettuce leaves
  • 3/4 cup thinly sliced radishes
  • 1/2 cup nicoise olives or black ripe olives, pitted


  1. Thaw fish, if frozen. Rinse fish; pat dry. For dressing, in a small bowl combine vinegar and shallots. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly. Stir in the anchovy; season to taste with salt and black pepper. Remove 1 tablespoon of the dressing for brushing fish; set aside remaining dressing until ready to serve.
  2. Brush the 1 tablespoon dressing over both sides of fish. Place fish on the greased, unheated rack of a foil-lined broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, gently turning once halfway through broiling. (Or grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, gently turning once halfway through grilling.) Cut fish into slices.
  3. Meanwhile, in a medium saucepan cook potatoes in boiling water for 7 minutes. Add green beans; cook for 2 minutes more or until potatoes are tender. Drain and cool slightly.
  4. To serve, arrange fish, potatoes, green beans, lettuce leaves, radishes, and, if desired, the olives on 4 dinner plates. Serve with the remaining dressing.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 288 cal., 10 g total fat (1 g sat. fat), 51 mg chol., 413 mg sodium, 20 g carb. (4 g fiber, 2 g sugars), 30 g pro.