Ingredients Jump to Instructions ↓

  1. Nicoise Salad With Grilled, Olive-0il-Marinated Tuna

  2. Yield: 4 Servings.

  3. 12-ounce tuna steak, about 1 1/4 inches thick

  4. Kosher salt and freshly ground black pepper to taste

  5. 3/4 cup olive oil

  6. 4 cloves garlic, thinly sliced

  7. 1 pound small Yukon Gold potatoes, scrubbed

  8. 1/2 pound green beans or wax beans, ends trimmed

  9. 1 tablespoon lemonjuice

  10. 1 clove minced garlic

  11. 1 large tomato, seeded and chopped

  12. 1/2 cup chopped parsley

  13. 1/3 cup nicoise or other black olives, pitted and sliced.

  14. Prepare a charcoal grill or preheat a broiler. Season the tuna

  15. generously with salt and pepper and grill or broil very close to

  16. the heat source until it is seared on the outside but still rosy

  17. 3 to 4 minutes per side. Transfer the tuna to a

  18. small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.

  19. Place the potatoes in a large saucepan and cover with cold, salted

  20. water. Bring to a boil, lower the heat and simmer, covered, until

  21. tender, about 20 minutes. Drain, cool and slice the potatoes.

  22. Set aside.

  23. Bring another large saucepan filled 2/3 full of salted water to a

  24. boil and add the beans. Cook until the beans just begin to become

  25. tender, about 3 minutes. Drain the beans and immediately plunge

  26. them into a large bowl of cold water. When cooled, drain the beans

  27. and chop them in half if they are large. Set aside.

  28. Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest. Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher

  29. salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato,

  30. parslev and olives. Toss well and season to taste with more salt

  31. and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.


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