Name: Grilled Tuna Niçoise Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 400 g fresh tuna (cut into 1-inch cubes); 250 g cherry tomatoes (halved); 300 g baby potatoes (steamed and cut into 1-inch cubes); 0.5 cup niçoise olives (pitted); 150 g green beans (blanched and cut into 1-inch pieces); 1 pcs lemon (juiced); 4 tbsp olive oil; 1 tbsp dijon mustard; 1 tbsp capers (chopped); 1 tsp garlic (minced); 2 tbsp fresh parsley (chopped); salt (to taste); black pepper (to taste)

Tender chunks of grilled tuna, cherry tomatoes, and olives are threaded onto skewers, arranged artfully on a white plate and garnished with fresh basil leaves, ready for a bright and flavorful summer meal.

Prep: 20 min • Cook: 10 min. Elevate your appetizer game with these delightful grilled tuna Niçoise skewers. Featuring succulent marinated fresh tuna, vibrant cherry tomatoes, tender baby potato cubes, and classic Niçoise olives, each skewer is grilled to perfection. Served with a zesty, Niçoise-inspired dressing, these skewers offer a fresh and flavorful twist on a French classic, ideal for a light meal or an elegant starter.

Preparation time: 20 min
Cooking time: 10 min
Total time: 30 min
Servings: 4

Instructions

Preparation

1In a bowl, whisk together 2 tbsp olive oil, half of the lemon juice, minced garlic, salt, and pepper to create the tuna marinade. Add the tuna cubes and gently toss to coat. Let marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator.
2For the dressing, combine the remaining 2 tbsp olive oil, the rest of the lemon juice, Dijon mustard, chopped capers, and fresh parsley in a small bowl. Whisk until well combined. Season with salt and pepper to taste.
3Thread the marinated tuna, cherry tomatoes, baby potato cubes, Niçoise olives, and green beans onto skewers, alternating ingredients. If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.

Cooking

1Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates.
2Place the skewers on the hot grill and cook for 2-3 minutes per side, or until the tuna is seared on the outside but still slightly pink in the center, and the vegetables are tender-crisp with grill marks.

Serving

1Remove the grilled skewers from the heat and arrange them on a serving platter.
2Drizzle generously with the prepared Niçoise-inspired dressing and serve immediately.

Instructions

Preparation

1In a bowl, whisk together 2 tbsp olive oil, half of the lemon juice, minced garlic, salt, and pepper to create the tuna marinade. Add the tuna cubes and gently toss to coat. Let marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator.
2For the dressing, combine the remaining 2 tbsp olive oil, the rest of the lemon juice, Dijon mustard, chopped capers, and fresh parsley in a small bowl. Whisk until well combined. Season with salt and pepper to taste.
3Thread the marinated tuna, cherry tomatoes, baby potato cubes, Niçoise olives, and green beans onto skewers, alternating ingredients. If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.

Cooking

1Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates.
2Place the skewers on the hot grill and cook for 2-3 minutes per side, or until the tuna is seared on the outside but still slightly pink in the center, and the vegetables are tender-crisp with grill marks.

Serving

1Remove the grilled skewers from the heat and arrange them on a serving platter.
2Drizzle generously with the prepared Niçoise-inspired dressing and serve immediately.

Nutrition Information

Calories: 351 kcal
Protein: 30 g
Fat: 20 g
Carbs: 13 g

Nutrient	Per serving
Calories	351 kcal
Protein	30 g
Fat	20 g
Carbs	13 g

Tips

Blanching green beans ensures they are tender yet retain their vibrant color on the skewers.
Avoid overcooking the tuna; it should remain juicy and tender with a slightly pink interior.
Serve with extra lemon wedges for a fresh squeeze over the finished skewers.