Grilled Tuna Niçoise Salad

By á-170456

Ingredients

• 1/2 pound green beans blanched
• 3/4 cup extra-virgin olive oil divided
• Kosher salt to taste
• Freshly-ground black pepper to taste
• Fresh thyme leaves minced
• 1 large onion peeled, and cut into 1/4" rings
• 2 cups roasted bell peppers in 1/4" strips
• 1 cup Niçoise Salad Dressing (see recipe)
• 3/4 pound small new potatoes boiled
• 2 cups mixed red and yellow cherry tomatoes halved
• 4 slices French bread, preferably sourdough
• 1 garlic clove peeled
• 4 tablespoons herbed goat cheese
• 4 teaspoons Black And Green Olive Tapenade (see recipe)
• 2 twelve-ounce tuna steaks abt 1" thick seasoned with
• freshly-cracked coriander seeds, cracked
• black pepper, and kosher salt to taste
• 8 cups mixed baby lettuces washed, dried
• 1/2 cup pitted Niçoise olives
• 2 hard-boiled eggs peeled, quartered
• 8 anchovy fillets

Details

Servings 4

Preparation

Step 1

Season the blanched beans with 2 tablespoons olive oil, salt, pepper and thyme to taste. Reserve in a bowl.

In a small saute pan, heat 2 tablespoons olive oil. Saute the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper to taste. Reserve in a bowl.

In a small bowl, toss together the roasted pepper strips and 1/4 cup Niçoise Salad Dressing. Reserve.

Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Niçoise Salad Dressing and toss until well blended. Reserve.

In a small bowl, toss together the tomatoes and 1/4 cup Niçoise Salad Dressing. Reserve.

To make Crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree oven for six to eight minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon herbed goat cheese and top with 1 teaspoon Black And Green Olive Tapenade.

Heat a charcoal or gas grill until very hot. Brush the tuna fillets with olive oil and grill for 2 to 3 minutes each side searing the outside but keeping the centers rare. Remove from heat and allow to rest before slicing each tuna fillet into 6 slices.

In a large mixing bowl, toss together the mixed baby lettuces with 1/4 cup Niçoise Salad Dressing.

Divide the green beans, onion, bell peppers, potatoes, tomatoes and olives into 4 portions and arrange in a dramatic fan around the rim of each plate. Then arrange the eggs and finally the anchovies. Mound a quarter of the lettuce in the center of each plate. Arrange tuna slices around the sides of the salad and finish the salad by placing a crostini on top. Be as creative as you can!

This recipe yields 4 servings.

Wine Recommendation: In France they'd drink a cold Provencal red, a Bandol or Cote de Provence with a Salad Nicoise. But if you haven't got these wines in your cellar look to a Californian Zinfandel or Niebaum-Coppola's Sangenovese.