Grilled Tuna Nicoise Platter

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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