Grilled Tuna Salad Niçoise

For dressing

1/4 cup Banyuls Red Wine Vinegar

2 tbsp shallots, minced

2 tsp Maille Dijon mustard

1 clove of garlic, cherry smoke roasted and mashed with small amount of sea salt

½ tsp (heaping/to taste) anchovy paste

1 cup Portugese extra-virgin olive oil

1 1/2 teaspoons minced fresh thyme

1 1/2 tablespoons finely chopped fresh basil

For salad

¾ lb haricots verts, trimmed

1 ½ lbs small (1- to 2-inch) potatoes (preferably Yukon Gold)Or 3/4" sliced russets

4 1" thick fresh tuna steaks

olive oil for brushing

¼ cup capers, drained

2 heads Boston leaf lettuce, leaves separated and large ones torn into pieces

1 pt champagne or grape tomatoes, halved

⅔ cup Niçoise or other small brine-cured black olives, pitted

4 soft boiled, small young hen eggs, halvedfull boil, add eggs, boil no more that 5:40, ice bath until cool, peel under cold water from the bottom up

Garnish

2 tbsp fresh basil, chiffonade cut

1 dozen or so caper berries

Dressing:

Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.

For a professional finish, process in small bowl processor until smooth.

Salad:

Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool. (image used thick sliced, unpeeled whole russets)

Heat grill to 600°, clean well and rub with olive oil.

Brush tuna with oil and season with salt and pepper, DO NOT WALK AWAY FROM GRILL. Sear on direct high about 2 minutes, rotate 90°, let sear 1 minute. Flip, let sear no more than a minute for medium rare. Pull and let rest a couple minutes.

YOUR CHOICE: Slice into 3" pieces or serve whole. Carefully place tuna on your serving platter then drizzle with 2 to 3 tablespoons dressing and top with capers.

Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.

Arrange olives and eggs on platter. Garnish with parsley and/or basil. Serve salad with remaining dressing on the side.

Nutrition Facts

Serving Size 6 Servings

Servings 0

Amount Per Serving
Calories 230

% Daily Value *
Total Fat 15g24%

Saturated Fat 2g10%

Trans Fat 3g
Cholesterol 233mg78%
Sodium 40mg2%
Potassium 20mg1%
Total Carbohydrate 120g40%

Dietary Fiber 2g8%

Sugars 5g
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Tuna Salad Niçoise

"perfectly seared tuna with creamy soft boiled young hen eggs pair perfectly with this classic salad"