Grilled Tuna Salade Niçoise

Name: Grilled Tuna Salade Niçoise
Total time: 90 min
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

ummejahan.com

Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

View full recipe on ummejahan.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ummejahan.com.

Share this recipe:

Cooking tools:

Grill
Pastry brush
Slotted spoon
Colander
Pot
Whisk
Serving platter
Chef's knife
Cutting board
Stove
Mixing bowl

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