Tuna steaks on a Nicoise salad

Tuna steaks on a Nicoise salad
  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • SP Perfect for Extra Easy SP
  • Syns per serving:

A dish to celebrate the arrival of warm, lazy days and long, light evenings.


  • 3 large eggs
  • 150g green beans
  • 125g baby spinach
  • ½ cucumber, cut into small cubes
  • 150g cherry tomatoes, halved
  • 4 tuna steaks
  • Frylight BBQ and Grill
  • 100g jar anchovy fillets, drained, rinsed and roughly chopped

For the dressing:

  • 1 garlic clove, crushed
  • 100ml fat-free vinaigrette
  • Finely grated zest and juice of ½ unwaxed lemon
  • 2 tbsp finely chopped fresh tarragon


  1. Boil the eggs for 4-5 minutes, or until cooked to your liking. Remove with a slotted spoon, cool under cold running water and set aside.
  2. Meanwhile, boil the green beans for 3-4 minutes, then refresh under cold running water and set aside.
  3. Preheat your grill or barbecue to hot. Mix together the dressing
    ingredients and set aside. Put the green beans, spinach, cucumber and
    tomatoes in a bowl and toss well.
  4. Spray the tuna with Frylight BBQ and Grill and grill or barbecue
    for 6-8 minutes, turning once. Twist some black pepper over each steak.
  5. Meanwhile, peel and quarter the eggs, then add to the salad along
    with the anchovies. Drizzle over the dressing. Divide the tuna and salad between 4 plates and serve.

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