Grilled Tuna Nicoise
From dixonrohr 16 years agoIngredients
- DRESSING shopping list
- 1/4 cup red-wine vinegar shopping list
- 2 1/2 tablespoons minced shallot shopping list
- 2 teaspoons Dijon mustard shopping list
- 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt shopping list
- 2 teaspoon mashed anchovies shopping list
- 3/4 cup extra-virgin olive oil shopping list
- 1 1/2 teaspoons minced fresh chives shopping list
- salt and pepper shopping list
- SALAD shopping list
- 1 1/2 cup yellow beans trimmed shopping list
- 1 1/2 lb small (1- to 2-inch) new potatoes shopping list
- 1 1/2 lb (1-inch-thick) tuna steaks shopping list
- vegetable oil for brushing shopping list
- 3/4 lb sorted soft lettuce shopping list
- 1 large fresh garden cherry tomatoes shopping list
- 1/2 cup Niçoise or other small brine-cured black olives shopping list
- 2 hard-boiled large eggs, quartered shopping list
- 3 tablespoons finely chopped fresh parsley and/or basil shopping list
How to make it
- DRESSING
- Whisk together vinegar, shallot, mustard, garlic, and anchovies in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in parsley, basil, and salt and pepper to taste.
- SALAD
- Salt and steam beans, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking.
- Cut potatoes in quarters, boil and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander
- Toss potatoes with 2 tablespoons dressing in a bowl, serve warm
- Prepare grill for cooking. Gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- 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 pieces.
- Toss lettuce to bowl
- Transfer to platter
- Transfer tuna to platter
- Arrang tomatoes, eggs, potatoes and oilives on platter
- Add remaining herbs
- Dess salad with remaining dressing and serve
- NOTES
- Beans and potatoes can be cooked 1 hour ahead and kept at room temperature. Toss potatoes with dressing while warm and let stand.
People Who Like This Dish 5
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