Grilled Tuna Nicoise Salad
This dish is so delicious. My husband and i love it in the summer when we are lucky enough to find sushi-grade tuna. A light, but filling summer meal, and impressive enough for company. Please don't overcook the tuna...
Steps
The vinaigrette: whisk all the ingredients together.
Season to taste with salt and pepper.
Set aside.
The salad: bring a large saucepan 2 / 3 full of water to a simmer.
Add the eggs , gently , bring back to a simmer and cook 8-10 minutes.
Remove the eggs and cool them immediately under cold water.
Tap them all over to break the shells , then peel them and cut lengthwise into quarters.
Return the water in the saucepan to a boil , add the potatoes , and boil until barely tender , about 10 minutes.
Remove the potatoes from the water and let cool , then slice them in half.
Return the water to a boil and add a teaspoon of salt.
Add the green beans.
Boil until barely tender , about 2-3 minutes.
Drain and cool under cold water immediately to stop them cooking.
Put the tuna and the potatoe halves in a shallow dish and pour 1 / 4 c.
Of the marinade over them , turning them so they are all well coated.
Heat your grill.
Keep the heat about medium.
Lay the potatoes on the grate .
Ingredients
extra virgin olive oil, sherry wine vinegar, shallots, fresh oregano, kosher salt, fresh ground black pepper, eggs, small red potatoes, french haricots vert, tuna steaks, butter lettuce, nicoise olives, red pear tomatoes