Grilled Tuna Niçoise Salad
Whole Foods Market
Serves 4 to 6
Ingredients:
1 tablespoon chopped fresh tarragon
1 teaspoon Dijon mustard
1 small shallot, finely chopped
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1 (1-pound) fresh, or frozen and thawed, tuna steak
Extra-virgin olive oil cooking spray
1 1/2 pound small new potatoes, boiled or steamed until tender and cooled
1/2 pound green beans, trimmed, boiled or steamed until tender and cooled
1 cup halved cherry tomatoes
1/2 cup pitted Niçoise olives
1/2 cup thinly sliced red onion
1 hard boiled egg, peeled and cut into wedges
Method:
In a small bowl, whisk together vinegar, tarragon, mustard, shallot, salt and pepper. Slowly whisk in oil to make a vinaigrette. Put tuna into a wide, shallow dish, drizzle all over with 2 tablespoons of the vinaigrette, cover and chill for 30 minutes. Reserve remaining vinaigrette.
Prepare a grill for medium heat cooking. Arrange tuna on the grill and cook 5 to 7 minutes on each side, or until tuna reaches desired doneness. Transfer to a plate. When cool enough to handle, flake into large pieces. Arrange tuna, potatoes, green beans, tomatoes, olives, onion and egg on a large platter and serve with reserved vinaigrette on the side to spoon over the top.
Note: I put on a bed of romaine lettuce and tossed
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