Grilled Tuna Salad Niçoise

sam's seafood grill

©2010

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

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Yields2 Servings
Prep Time1 hr 5 minsCook Time30 minsTotal Time1 hr 35 mins
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
  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:
1

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.

2

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

Salad:
3

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)

4

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

5

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.

6

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.

7

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.

8

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

Ingredients

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
  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

Directions

Dressing:
1

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.

2

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

Salad:
3

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)

4

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

5

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.

6

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.

7

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.

8

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

Notes

Grilled Tuna Salad Niçoise