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.




Get every new post delivered to your Inbox.

Join 280 other followers