Tuna and Barley Nicoise

Kitchen Tested
  • Yield 8 servings

A Lemon Basil Dressing perfectly complements the tuna and barley.

Use fresh basil if possible. Prepare and arrange ahead, refrigerate and drizzle dressing before serving.


Grilled Tuna:
1/4 cup reduced-sodium soy sauce
1 tablespoon maple syrup
1 tablespoon prepared horseradish
6 -- (3/4-inch thick) slices tuna, approximately 2 pounds
1/2 cup lemon juice
2 tablespoons olive oil
1 tablespoon fresh chopped basil
1 teaspoon minced garlic
4 cups water
1 cup uncooked pearl barley
3/4 pound green beans
2 large hard boiled eggs, sliced
1/2 -- red onion, thinly sliced
2 -- plum tomatoes, cut into wedges
-- Cracked pepper
-- Salt and pepper to taste


  1. 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. 
  2. 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. 
  3. 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.