Ingredients Jump to Instructions ↓

  1. 8 (1-inch-thick) fresh tuna steaks (about 4 pounds)

  2. Good olive oil

  3. Kosher salt

  4. Freshly ground black pepper

  5. 3/4 pound French string beans (haricots verts), stems removed and blanched

  6. 1 recipe French Potato Salad, recipe follows

  7. 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)

  8. 8 hard-cooked eggs, peeled and cut in

  9. 1/2 pound good black olives, pitted

  10. 1 bunch watercress or arrugula

  11. 1 can anchovies

  12. 1/2 teaspoon kosher salt

  13. 1/4 teaspoon freshly ground black pepper

  14. 1 pound small white boiling potatoes

  15. 1 pound small red boiling potatoes

  16. 2 tablespoons good dry white wine

  17. 2 tablespoons chicken stock

  18. 3 tablespoons Champagne vinegar

  19. 1/2 teaspoon Dijon mustard

  20. 2 teaspoons kosher salt

  21. 3/4 teaspoon freshly ground black pepper

  22. 10 tablespoons good olive oil

  23. 1/4 cup minced scallions (white and green parts)

  24. 2 tablespoons minced fresh dill

  25. 2 tablespoons minced flat-leaf parsley

  26. 2 tablespoons julienned fresh basil leaves

Instructions Jump to Ingredients ↑

  1. To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi , or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad , tomatoes , eggs, olives , watercress, and anchovies, if used, on a large flat platter.

  2. For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion . Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.

  3. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

  4. Combine the vinegar , mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions , dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

  5. Yield: 4 to 6 servings Preparation time: 20 minutes Cooking time: 30 minutes


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