Grilled Tuna Salade Niçoise Recipe

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Ingredients:

Serving

1/4 cup red-wine vinegar
2 1/2 tbsp minced shallot
2 tsp dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 tsp salt
rounded 1/2 tsp anchovy paste
1 cup extra-virgin olive oil
1 1/2 tsp minced fresh thyme
1 1/2 tbsp finely chopped fresh basil
3/4 lb green beans ( preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes ( preferably yukon gold)
1 1/2 lb (1-inch- thick) tuna steaks
vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup nicoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tbsp finely chopped fresh parsley and/or basil

Directions:

Make dressing: Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.
Cooks' notes:
·Tuna can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat. ·Beans and potatoes can be cooked 1 hour ahead and kept at room temperature. Toss potatoes with dressing while warm and let stand. Do not dress beans until just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2149.84 Kcal (9001 kJ)
Calories from fat	1020.28 Kcal
		% Daily Value*
Total Fat	113.36g	174%
Cholesterol	124.33mg	41%
Sodium	5136.56mg	214%
Potassium	444.02mg	9%
Total Carbs	94.22g	31%
Sugars	31.23g	125%
Dietary Fiber	25.3g	101%
Protein	174.27g	349%
Vitamin C	13.5mg	23%
Vitamin A	0.3mg	11%
Iron	2.2mg	12%
Calcium	78.2mg	8%

Amount Per 100 g
Calories	793.48 Kcal (3322 kJ)
Calories from fat	376.57 Kcal
		% Daily Value*
Total Fat	41.84g	174%
Cholesterol	45.89mg	41%
Sodium	1895.85mg	214%
Potassium	163.88mg	9%
Total Carbs	34.78g	31%
Sugars	11.53g	125%
Dietary Fiber	9.34g	101%
Protein	64.32g	349%
Vitamin C	5mg	23%
Vitamin A	0.1mg	11%
Iron	0.8mg	12%
Calcium	28.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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