Recipe by P4
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...
- 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
- 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 See How It's Made
- The Vinaigrette: Whisk all the ingredients together.
- Season to taste with salt and pepper.
- Set aside.
- The Salad: bring a large saucepan 2/3 full of water to a simmer.
- Add the eggs, gently, bring back to a simmer and cook 8-10 minutes.
- Remove the eggs and cool them immediately under cold water.
- Tap them all over to break the shells, then peel them and cut lengthwise into quarters.
- 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.
- Remove the potatoes from the water and let cool, then slice them in half.
- Return the water to a boil and add a teaspoon of salt.
- Add the green beans.
- Boil until barely tender, about 2-3 minutes.
- Drain and cool under cold water immediately to stop them cooking.
- Put the tuna and the potatoe halves in a shallow dish and pour 1/4 c.
- of the marinade over them, turning them so they are all well coated.
- Heat your grill.
- Keep the heat about medium.
- Lay the potatoes on the grate and cook about 4-5 minutes per side, or until nice and golden brown all over.
- 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-).
- Slice the tuna across the grain into 1/4-inch thick slices.
- On each plate arrange a few butter leaves, and scatter the olives over top.
- Divide the eggs, beans, tomatoes and potatoes around the plate.
- Fan the tuna slices on one side of the plate.
- Drizzle the vinaigrette over top.
- Serve at room temperature.