Grilled Tuna Salade Niçoise
Recipe Date:
September 2, 2016
Serving Size:
6
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 courtesy of Epicurious Gourmet July 2003
Photo courtesy of Epicurious
