Grilled Tuna Nicoise Salad

Grilled Tuna Nicoise Salad
This grilled Ahi tuna Nicoise salad paired with delicious glass of Robert Mondavi Cabernet Sauvignon is a must try!
For the Dressing:
  • ¼ cup of thinly sliced fresh chives
  • 4 finely minced anchovies
  • juice of 1 lemon
  • ¼ cup of red wine vinegar
  • 1 tablespoon of grainy mustard
  • ½ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Salad:
  • 6 hard-boiled eggs, de-shelled and quartered
  • 10 to 12 quartered red potatoes
  • 1 pound of trimmed green beans
  • 1 red onion sliced ½ inches thick
  • 1 pint of cherry tomatoes
  • 6 ounces of olive oil
  • 1 cucumber chopped in half and thinly sliced
  • 2 heads of trimmed bibb lettuce
  • two 8 ounce fresh Ahi tuna steaks
  • 1 cup of chickpeas
  • ½ cup of Spanish green olives
  • ½ cup of black olives
  • Kosher salt and fresh cracked pepper to taste
  1. Dressing: In a large to bowl mix together chives, anchovies, lemon juice, red wine vinegar and grainy mustard. Next slowly drizzle in the olive oil while constantly stirring with a whisk. Finish with salt and pepper and set aside.
  2. Salad: In a large pot of boiling salted water cook the potatoes for 6 minutes and immediately remove and place in a large bowl. Next add the green beans to the same pot and cook for 4 minutes and immediately remove and place in a large bowl. Lastly, distribute 5 ounces of olive oil between the cooked potatoes, cooked green beans, sliced onion and cherry tomatoes. Season all of the vegetables with salt and pepper and place them on a very hot grill and cook until al dente and have a lot of grill marks. Once cooked, remove from the heat and place in the refrigerator until completely cool.
  3. Drizzle 1 ounce of olive oil all over the tuna steaks and season all sides with salt and pepper. Cook the tuna on a very hot grill for 3 to 4 minutes on each side or until your desired internal temperature is achieved. Remove from the heat once cooked and set aside.
  4. To Plate: In a large bowl add in the chilled cooked potatoes, green beans, red onions, cherry tomatoes, cucumers, bibb lettuce, chickpeas, olives, salt and pepper and add a small amount of the dressing to coat and thoroughly mix. Once combined add to a plate and serve with the quartered hard boiled eggs around the outside and place the cooked tuna right on top. Serve with a glass of Robert Mondavi cabernet sauvignon.

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