Grilled Tuna Nicoise Salad

Submitted by P48422

"This dish is so delicious. My husband and I love it in the summer when we are lucky enough to find sushi-grade tuna. A light, but filling summer meal, and impressive enough for company. Please don't overcook the tuna..."

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 4

ingredients

• VINAIGRETTE

• 3⁄4 cup extra virgin olive oil
• 1⁄4 cup sherry wine vinegar (or balsamic, but sherry is better)
• 2 tablespoons minced shallots
• 1 1⁄2 tablespoons finely chopped fresh oregano or 1 1/2 tablespoons marjoram
• kosher salt
• fresh ground black pepper

• SALAD

• 4 eggs
• 6 small small red potatoes
• kosher salt
• 10 ounces French haricots vert, stem ends trimmed
• 4 sushi grade tuna steaks, 1 inch thick (6-7 oz. each)
• 1 head butter lettuce, leaves seperated
• 12 nicoise olives
• 10 -15 small red pear tomatoes, halved lengthwise or 3 plum tomatoes, cut into 1/4 inch thick slices

directions

1. The Vinaigrette: Whisk all the ingredients together.
2. Season to taste with salt and pepper.
3. Set aside.
4. The Salad: bring a large saucepan 2/3 full of water to a simmer.
5. Add the eggs, gently, bring back to a simmer and cook 8-10 minutes.
6. Remove the eggs and cool them immediately under cold water.
7. Tap them all over to break the shells, then peel them and cut lengthwise into quarters.
8. Return the water in the saucepan to a boil, add the potatoes, and boil until barely tender (the will cook more later), about 10 minutes.
9. Remove the potatoes from the water and let cool, then slice them in half.
10. Return the water to a boil and add a teaspoon of salt.
11. Add the green beans.
12. Boil until barely tender, about 2-3 minutes.
13. Drain and cool under cold water immediately to stop them cooking.
14. Put the tuna and the potatoe halves in a shallow dish and pour 1/4 c.
15. of the marinade over them, turning them so they are all well coated.
16. Heat your grill.
17. Keep the heat about medium.
18. Lay the potatoes on the grate and cook about 4-5 minutes per side, or until nice and golden brown all over.
19. Grill the tuna, turning only once, about 4-5 minutes total for rare, 6-8 minutes total for medium (rare is best, medium if you must-).
20. Slice the tuna across the grain into 1/4-inch thick slices.
21. On each plate arrange a few butter leaves, and scatter the olives over top.
22. Divide the eggs, beans, tomatoes and potatoes around the plate.
23. Fan the tuna slices on one side of the plate.
24. Drizzle the vinaigrette over top.
25. Serve at room temperature.

Reviews

[kitchengrrl]

This sounds great! I have a similar nicoise recipe that I use that calls for putting all the usual salad ingredients over couscous instead of lettuce. It makes a nice change.