Grilled Tuna Nicoise Platter
Ready In: 2 hrs 20 mins
Serves: 8
Yields: 1 large platter
Ingredients
TUNA AND THE SALAD
- 8 (1/2lb) tuna steaks, 1-inch thick (about 4 lbs)
- olive oil
- kosher salt
- fresh ground black pepper
- 3⁄4 lb French haricots vert, stems removed and blanched (french string beans)
- 2 lbs ripe tomatoes, cut into wedges (6 small tomatoes)
- 8 hard-cooked eggs, peeled and cut in 1/2
- 1⁄2 lb good black nicoise olive, pitted
- 1 bunch watercress or 1 bunch arugula
- 1 (2 ounce) can anchovies (I use King Oscars Flat Fillets packed in good olive oil - 10-12 anchovies)
VINAIGRETTE
- 3 tablespoons champagne vinegar
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 10 teaspoons olive oil
FRENCH POTATO SALAD
- 1 lb small white potatoes
- 1 lb small red potato
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons champagne vinegar
- 1⁄2 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 3⁄4 teaspoon fresh ground black pepper
- 10 tablespoons olive oil
- 1⁄2 cup minced scallion (white & green parts)
- 3 teaspoons garlic powder (optional)
- 2 teaspoons capers, well drained (optional)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced flat leaf parsley
- 2 teaspoons italian seasoning or 2 tablespoons julienned fresh basil leaves
Directions
- MAKE THE FRENCH POTATO SALAD:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through.
- Drain in a colander and place a terry-cloth kitchen towel over the potatoes to allow them to steam for 10 more minutes.
- AS soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger)and place in a medium bowl.
- Toss gently with the wine and chicken stock.
- Allow the liquids to soak into the warm potatoes before proceeding.
- MAKE THE VINAIGRETTE:
- Combine the vinegar, mustard, 1/2 teaspoon salt, garlic powder, 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion.
- Add vinaigrette to potatoes.
- Add scallions, dill, parsley, basil or Italian seasoning, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper and stir until just combined.
- Serve warm or at room temperature.
- GRILL THE TUNA AND PREPARE THE PLATTER:
- To grill the tuna, get a charcoal or stovetop cast iron grill very hot.
- Brush the fish with olive oil, and sprinkle with salt and pepper.
- Grill each side for only 1-1/2 to 2 minutes.
- The center should be raw, like sushi, or the tuna will be tough and dry.
- Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, capers and anchovies, on a large flat platter, if used, or you can serve each person individually.
- MAKE THE VINAIGRETTE:
- Combine the vinegar, mustard, salt, and pepper.
- Slowly whisk in the olive oil to make an emulsion.
- Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
- Bon Appetit!
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