Grilled Tuna Salade Niçoise

AuthorJustin S.
Rating

Enjoy this classic Mediterranean composed salad of grilled tuna, fresh veggies and hard-boiled eggs. Serve with warm slices of whole wheat bread on the side, if you like.

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Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 2 ½ tbsp minced shallot
 2 tsp Dijon mustard
 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
 ½ (rounded) anchovy paste
 1 cup extra-virgin olive oil
 1 ½ tsp minced fresh thyme
 1 ½ tbsp finely chopped fresh basil
 ¾ lb green beans (preferably haricots verts), trimmed
 1 ½ lbs small (1- to 2-inch) potatoes (preferably Yukon Gold)
 1 ½ lbs (1-inch-thick) tuna steaks
 Vegetable oil for brushing
 ¼ cup drained bottled capers (1 1/2 oz)
 ¾ lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
 1 pt cherry or grape tomatoes
  cup Niçoise or other small brine-cured black olives
 4 hard-boiled large eggs, quartered
 3 tbsp finely chopped fresh parsley and/or basil

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

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.

3

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

4

Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

5

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.

6

Arrange olives 30 Minutes and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

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Ingredients

 2 ½ tbsp minced shallot
 2 tsp Dijon mustard
 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
 ½ (rounded) anchovy paste
 1 cup extra-virgin olive oil
 1 ½ tsp minced fresh thyme
 1 ½ tbsp finely chopped fresh basil
 ¾ lb green beans (preferably haricots verts), trimmed
 1 ½ lbs small (1- to 2-inch) potatoes (preferably Yukon Gold)
 1 ½ lbs (1-inch-thick) tuna steaks
 Vegetable oil for brushing
 ¼ cup drained bottled capers (1 1/2 oz)
 ¾ lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
 1 pt cherry or grape tomatoes
  cup Niçoise or other small brine-cured black olives
 4 hard-boiled large eggs, quartered
 3 tbsp finely chopped fresh parsley and/or basil

Directions

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

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.

3

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

4

Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

5

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.

6

Arrange olives 30 Minutes and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Grilled Tuna Salade Niçoise

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