Grilled Tuna Niçoise Salad
Grilled Tuna Niçoise Salad
| Vinaigrette | |
| 2 | tablespoons champagne vinegar |
| 1 | tablespoon fresh tarragon, chopped |
| 1 | teaspoon Dijon mustard |
| 1 | small shallot, minced |
| 3/4 | cup olive oil |
| sea salt, to taste | |
| ground pepper, to taste | |
| Tuna | |
| 16 | ounces fresh tuna steak |
| olive oil cooking spray | |
| Salad | |
| 1/2 | pound green beans, trimmed, blanched |
| 1½ | pounds small new potatoes |
| 1/2 | cup red onion, thinly sliced |
| 1/2 | cup pitted Niçoise olives |
| 1 | cup cherry tomatoes, halved |
| 1 | egg, hard boiled, peeled and quartered (optional) |
In a small bowl, whisk together the vinegar, tarragon, Dijon and shallot.
Slowly whisk in olive oil. Add salt and pepper to taste. Marinate tuna for 30 minutes in 1/4 cup vinaigrette. Spray grill with olive oil cooking spray.
Preheat grill to medium heat. Grill tuna until cooked through, approximately 5–7 minutes on each side. Let tuna rest for 2 minutes. Slice tuna and set aside.
Blanch the green and dress with 1/8 cup vinaigrette. Boil the potatoes until tender, about 12 minutes, and dress with 1/4 cup vinaigrette.
To arrange salad on one large serving platter, place individual salad ingredients and tuna in separate mounds on the plate.
Drizzle with vinaigrette.
Serves 4 to 6
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