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Grilled Tuna Ni├žoise Salad
Source: dLife

A garden salad with tuna and fresh vegetables.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 358.5
Total Carbs 14.4 g
Dietary Fiber 5.3 g
Sugars 5.3 g
Total Fat 15.6 g
Saturated Fat 3.1 g
Unsaturated Fat 3.2 g
Potassium 592.7 mg
Protein 40.5 g
Sodium 329.6 mg
Dietary Exchanges
2 1/2 Fat , 2 1/2 Vegetables , 5 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  red wine vinegar
2 tbsp  dijon mustard
1 1/2 tsp  fresh thyme
1 tbsp  chopped parsley
2 tbsp  olive oil
2 tbsp  cold water
1 1/4 lb  tuna fillets
1 each  cooking spray
1 pinch  black pepper
0 1/2 lb  sliced summer squash
0 1/2 lb  fresh green beans
0 1/2 each  medium red bell peppers
6 oz  fresh cherry tomatoes
6 cup  salad greens
3 each  pitted calamata olives
  1. Make the dressing in a small bowl, whisking together the vinegar, mustard, thyme, flat leaf parsley, olive oil, and water. Whisk until well blended. Set aside.
  2. Light a grill or preheat the broiler.
  3. Lightly cover the tuna and squash slices with cooking spray. Sprinkle with pepper. Grill the tuna until medium rare, about 2 to 3 minutes per side. Grill the squash slices until nicely browned on both sides, about 3 to 4 minutes. Slice the tuna into thin strips.
  4. Cook the beans in a pot of boiling water until just crisp, about 2 minutes. Drain and refresh with running cold water. Drain again.
  5. When ready to serve, divide the greens between 4 dinner plates. Divide the green beans, squash, red bell pepper, and tomatoes decoratively on the plates and top with tuna slices.
  6. Sprinkle each with some of the chopped olive. Whisk the dressing and drizzle over the salads.

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