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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Tuna Niçoise Salad

Source: dLife

A garden salad with tuna and fresh vegetables.

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 15.6 Fat, 2.1 Vegetables, 5.4 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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Servings

Ingredients

2.0
2 tbsp red wine vinegar 2.0
2 tbsp dijon mustard 1.5
1 1/2 tsp fresh thyme 1.0
1 tbsp chopped parsley 2.0
2 tbsp olive oil 2.0
2 tbsp cold water 1.25
1 1/4 lb tuna fillets 1.0
1 each cooking spray 1.0
1 pinch black pepper 0.5
0 1/2 lb sliced summer squash 0.5
0 1/2 lb fresh green beans 0.5
0 1/2 each medium red bell peppers 6.0
6 oz fresh cherry tomatoes 6.0
6 cup salad greens 3.0
3 each pitted calamata olives

Directions

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.
Light a grill or preheat the broiler.
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.
Cook the beans in a pot of boiling water until just crisp, about 2 minutes. Drain and refresh with running cold water. Drain again.
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.
Sprinkle each with some of the chopped olive. Whisk the dressing and drizzle over the salads.