Grilled Tuna Nicoise Salad - Restaurant Association of Nova Scotia
For company-quality presentation, arrange this classic south-of-France salad on one large platter. Accompany it with crusty French bread and sparkling water or
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Cooking tools:
- Grill
- Grill basket
- Mason jar
- Dish
- Saucepan
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen shears
- Fork
- Spatula
- Stove
- Serving platter
- Plate
Ingredients
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon bottled minced garlic
- 1 pound fresh tuna steaks, cut 1-inch thick
- 1-1/2 pounds red-skinned potatoes, cut into 1/4-inch slices
- 8 ounces green beans, trimmed
- 2 tablespoons olive oil
- 6 cups sliced romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted kalamata olives
- 1/4 cup thinly sliced red onion
- 2 hard-cooked eggs, cut into wedges
- 2 teaspoons snipped fresh tarragon
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