A delicious and light grilled lunch or dinner, the perfect combination of flavors.
Prep time:
30 min
Cook time:
8-10 min


  • 4 small tuna steaks
  • 1 1/2 tbsp olive oil
  • 3 tsp lemon juice, freshly squeezed
  • salt and pepper, to taste
  • 24 mini potatoes, halved or quartered
  • 8 eggs, hard-boiled and halved
  • 1 red onion, thinly sliced
  • 2 tomatoes, cut into 8 sections
  • 1 cup green beans, stemmed and blanched
  • 2/3 cup Kalamata or Niçoise olives


  • 3 tbsp balsamic vinegar
  • 1 1/2 tbsp lemon juice
  • 8 tbsp olive oil
  • salt and pepper, to taste
  • 2 tsp honey
  • 2 tsp Dijon mustard


  • leafy green lettuce


  1. Marinate tuna steaks in olive oil and lemon juice for 1 hour. Sprinkle with salt and pepper.
  2. Meanwhile, cook eggs for 10 minutes in gently boiling water and blanch green beans. Set aside in the refrigerator.
  3. Preheat the grill on MEDIUM for 10 minutes and brush the grids with vegetable oil.
  4. Toss potatoes with olive oil and sprinkle with salt. Place on grill, cut side down and cook, turning occasionally until tender, about 20–25 minutes. Set aside.
  5. Place the tuna on the grids and cook according to the guide for fish steaks, for a total of 8 minutes. (Leave one area of the grids free so that they are clean and ready for grilling the pineapple spears.)
  6. Meanwhile, prepare Vinaigrette by combining balsamic vinegar, lemon juice, olive oil, salt, pepper, honey and mustard in a large glass jar. Shake vigorously.
  7. To serve, arrange lettuce on plates and place potatoes, red onion, tomatoes and green beans in the centre of each plate. Arrange 1/2 tuna steak* on top of vegetables. Place eggs and olives attractively around the tuna and drizzle with Vinaigrette.
  8. *NOTE: If serving for lunch, use 2 persons per steak. Use whole steaks if serving as dinner.