Grilled Tuna Nicoise Salad
Main Course, Salad
1 cup blanched green beans, chilled and cut in half
6 small new potatoes, cooked, chilled and quartered
½ cup red onion, very thinly sliced
3 hard boiled eggs, chilled and quartered
1 cup Nicoise olives
1 cup sliced cucumber
½ cup fresh chives, chopped, for garnish
6 5-oz. fresh tuna steaks, at least one inch thick
Salt and pepper
¼ cup fresh lemon juice
¼ cup seasoned rice vinegar
1 large clove garlic, finely minced
1 cup extra virgin olive oil
Salt and pepper, to taste
2 tbsp. fresh herbs, chopped (try thyme, parsley, chives, lemon thyme, basil, and/or tarragon)
STEP 1:Make Vinaigrette: Stir together the lemon juice, vinegar and garlic in a medium bowl. Whisk in the olive oil in a thin, steady stream. Stir in herbs and salt and pepper to taste. Use on salad or refrigerate in an airtight plastic container for up to one week.
STEP 2:Arrange Salads: Divide and arrange the salad ingredients evenly among 6 large plates in an attractive manner. Whisk vinaigrette well and ladle 2 or 3 tablespoons over each plate of vegetables. Sprinkle each salad with fresh chopped chives.
STEP 3:Grill Tuna: Preheat your grill to medium-high heat. Place tuna steaks onto a sheet pan covered with two layers of foil. Brush tuna with olive oil and sprinkle generously with salt and pepper on both sides.
STEP 4:Once grill is ready, place tuna steaks onto grill and grill them several minutes or until they are nicely marked on this first side. Turn them over and finish grilling so they are lightly cooked on the outside and the desired rareness on the inside. Grilling on the second side may only take a minute or two. Remove dirty foil and place grilled tuna on the second, clean sheet.
STEP 5:Place tuna steaks onto the prepared salads, nicely marked sides up. Drizzle a little more vinaigrette over the tuna and serve warm. Makes 6 main course salads.