Grilled Tuna Niçoise Salad
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 www.californiaoliveranch.com.
Cooking tools:
- Grill pan
- Grill
- Pepper mill
- Saucepan
- Colander
- Pastry brush
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Zip-top bag
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- ¼ cup fresh squeezed lemon juice
- ½ teaspoons salt
- 1 teaspoon Dijon mustard
- ½ cup California Olive Ranch extra virgin olive oil
- Freshly ground black pepper, to taste
- 2 tablespoons capers, drained
- 1 tablespoon chopped fresh basil leaves
- 2 1-inch thick tuna steaks, 6 to 8 ounces each
- 2 medium new potatoes, scrubbed well
- ½ pound asparagus spears, trimmed
- California Olive Ranch extra virgin olive oil, for potatoes and asparagus
- 8 ounces mixed salad greens, washed and dried
- 10 cherry tomatoes, washed
- 10 Nicoise or Greek olives
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