You are here: Home » Recipes » Tuna and Barley Nicoise Tuna and Barley Nicoise Kitchen Tested Yield 8 servings A Lemon Basil Dressing perfectly complements the tuna and barley. PrintEmail Use fresh basil if possible. Prepare and arrange ahead, refrigerate and drizzle dressing before serving. Ingredients Grilled Tuna:1/4 cup reduced-sodium soy sauce1 tablespoon maple syrup1 tablespoon prepared horseradish6 -- (3/4-inch thick) slices tuna, approximately 2 poundsSalad:1/2 cup lemon juice2 tablespoons olive oil1 tablespoon fresh chopped basil1 teaspoon minced garlic4 cups water1 cup uncooked pearl barley3/4 pound green beans2 large hard boiled eggs, sliced1/2 -- red onion, thinly sliced2 -- plum tomatoes, cut into wedges -- Cracked pepper -- Salt and pepper to taste Instructions To prepare tuna: Combine soy sauce, maple syrup, and horseradish. Add tuna and chill 1 hour, turning occasionally. Remove tuna, discard marinade and grill or cook in a nonstick skillet on high heat for several minutes on each side; tuna is served rare; set aside. To prepare the salad: In a small bowl, whisk together the lemon juice, olive oil, basil and garlic; set aside. Bring 4 cups water to a boil and add barley. Reduce heat and continue cooking until barley is done, about 45 minutes; set aside. Cook green beans in a small amount of water in microwave or on stove top until crisp tender; drain and set aside. To assemble, transfer barley to a serving platter and arrange tuna on top. Arrange green beans, eggs, onion and tomato around tuna. Drizzle with dressing.