Grilled Tuna Salade Niçoise – Foodies Favorite
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Ingredients
- 1/4 cup red-wine vinegar
- 2 1/2 tablespoons minced shallot
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
- Rounded 1/2 teaspoon anchovy paste
- 1 cup extra-virgin olive oil
- 1 1/2 teaspoons minced fresh thyme
- 1 1/2 tablespoons 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 Niçoise or other small brine-cured black olives
- 4 hard-boiled large eggs, quartered
- 3 tablespoons finely chopped fresh parsley and/or basil
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