- Nicoise Salad With Grilled, Olive-0il-Marinated Tuna
Yield: 4 Servings.
12-ounce tuna steak, about 1 1/4 inches thick
Kosher salt and freshly ground black pepper to taste
3/4 cup olive oil
4 cloves garlic, thinly sliced
1 pound small Yukon Gold potatoes, scrubbed
1/2 pound green beans or wax beans, ends trimmed
1 tablespoon lemonjuice
1 clove minced garlic
1 large tomato, seeded and chopped
1/2 cup chopped parsley
1/3 cup nicoise or other black olives, pitted and sliced.
Prepare a charcoal grill or preheat a broiler. Season the tuna
generously with salt and pepper and grill or broil very close to
the heat source until it is seared on the outside but still rosy
3 to 4 minutes per side. Transfer the tuna to a
small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.
Place the potatoes in a large saucepan and cover with cold, salted
water. Bring to a boil, lower the heat and simmer, covered, until
tender, about 20 minutes. Drain, cool and slice the potatoes.
Bring another large saucepan filled 2/3 full of salted water to a
boil and add the beans. Cook until the beans just begin to become
tender, about 3 minutes. Drain the beans and immediately plunge
them into a large bowl of cold water. When cooled, drain the beans
and chop them in half if they are large. Set aside.
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
salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato,
parslev and olives. Toss well and season to taste with more salt
and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.