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Grilled Tuna Salade Niçoise

Recipe Date:

September 2, 2016

Serving Size:

Cook Time:

01:30:00

Difficulty:

Medium

Measurements:

Imperial (US)

Ingredients

3/4 lb Green beans (preferably Haricots Verts), trimmed
1 1/2 lbs Small potatoes (preferably Yukon Gold)
1 1/2 lbs Tuna steaks (1 inch thick)
Vegetable oil for brushing
1/4 cup Capers, drained
3/4 lb Boston lettuce (2 heads) leaves separated and large leaves torn into bite size pieces
1 Small package (1 pint) cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 Hard-boiled eggs, quartered
1 tbsp Fresh parsley and/or basil, chopped
1/4 cup Red-wine vinegar
2 1/2 tbsps Shallot, minced
2 tsps Dijon mustard
1 Garlic clove
1/2 tsp Anchovy paste
1 cup Olive oil
1 1/2 tsps Fresh thyme
1 1/2 tsps Fresh basil

Directions

Pairing Notes: This salad has so many great flavors that compliment the Riesling and bring out the citrus and honey notes.

Serena's Tips: I do a portion of the prep the day before - make the dressing and cook the potatoes and green beans. With the salad dressing, I use less oil then the recipe calls for and reduce the fresh herbs but that is a matter of personal taste.

Recipe Link

Recipe courtesy of Epicurious Gourmet July 2003

Photo courtesy of Epicurious