TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
Grilled Tuna Nicoise Salad
| Grilled Tuna Nicoise Salad | Print |
Recipe By: Alice Morrow
Grilled Tuna Nicoise Salad
Ingredients
- Tuna:
- ½ c. extra virgin olive oil
- ½ c. dry white wine
- 3 T. Dijon mustard
- 1 T. chopped thyme
- 1 T. ground fennel
- 3 large shallots, chopped
- 6-8 (1” thick) tuna steaks, about 8 oz. each
- Kosher salt and black pepper
- Salad:
- 2 lbs. fresh green beans
- 2 lbs. fingerling potatoes
- 2 T. Dijon mustard
- ¼ c. red wine vinegar
- ½ c. plus 2 T. extra virgin olive oil
- Kosher salt and black pepper
- 2 T. chopped fresh parsley
- 1 T. chopped tarragon
- 1 T. chopped chives
- ½ t. chopped thyme
- ½ lb. cherry tomatoes, halved
- Hard boiled eggs, Olives, and marinated anchovies, optional
- Lettuce, optional
Instructions
- Tuna: In bowl, whisk olive oil with wine, mustard, thyme, fennel and shallots. Place tuna on large rimmed baking sheet and pour marinade over them. Turn to coat and let stand 30 minutes.
- Salad: Boil large pot of salted water. Add green beans and cook about 4-5 minutes. With slotted spoon, remove beans and place on baking sheet and pat dry. Return water to boil, add potatoes and cook until just tender, 8-10 minutes. Drain, let cook and cut into ½” slices.
- In large bowl, whisk mustard with vinegar. Gradually whisk in olive oil and season. Whisk in parsley, tarragon, chives and thyme.
- In a bowl, toss green beans with half of vinaigrette. Add tomatoes and toss. In another bowl, toss potatoes with remaining vinaigrette.
- Preheat grill pan or outside grill. Season tuna and grill on moderately high heat, 4 minutes per side, for medium. Thinly slice tuna steaks.
- Transfer sliced tuna steaks to plates and serve with tomatoes, green beans and potatoes. Garnish with boiled egg, olives and anchovies, optional.
- *****You can serve over lettuce, if desired.
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