Grilled Tuna Salade Niçoise

Name: Grilled Tuna Salade Niçoise
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 680 grams (1-inch-thick) tuna steaks; 1 teaspoons Rounded anchovy paste; 3 Tbsps finely chopped fresh parsley and/or basil; 340 grams Boston lettuce (2 heads), leaves separated and large ones torn into pieces; 43 grams 1/4 cup drained bottled capers; 2 teaspoons Dijon mustard; 2 Tbsps finely chopped fresh basil; 2 teaspoons minced fresh thyme; 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt; 1 pint cherry or grape tomatoes; 340 grams green beans (preferably haricots verts), trimmed; 4 larges hard-boiled large eggs, quartered; 237 milliliters extra-virgin olive oil; 680 grams (1- to 2-inch) potatoes (preferably Yukon Gold); 59 milliliters red-wine vinegar; 3 Tbsps minced shallot; 6 servings Vegetable oil for brushing

Need a gluten free, dairy free, whole 30, and pescatarian main course? Grilled Tuna Salade Niçoise could be a super recipe to try. One serving contains 483 calories, 37g of protein, and 27g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up beans, rounded anchovy paste, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 5 hours. It will be a hit at your The Fourth Of July event.

Instructions

Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified.

Ingredients you will need

Anchovy Paste

Garlic Paste

Mustard

Shallot

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Whisk in thyme, basil, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Basil

Thyme

Equipment you will use

Whisk

Cook beans in a 4- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.

Ingredients you will need

Beans

Water

Ice

Equipment you will use

Slotted Spoon

Bowl

Pot

Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

Ingredients you will need

Potato

Water

Equipment you will use

Colander

Bowl

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Equipment you will use

Grill

Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total.

Ingredients you will need

Salt And Pepper

Tuna

Cooking Oil

Equipment you will use

Grill

Let tuna stand 3 minutes, then break into large (3-inch) pieces.

Ingredients you will need

Tuna

Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

Ingredients you will need

Capers

Tuna

Transfer potatoes to platter with tuna, reserving bowl.

Ingredients you will need

Potato

Tuna

Equipment you will use

Bowl

Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.

Ingredients you will need

Salt And Pepper

Tomato

Lettuce

Beans

Equipment you will use

Bowl

Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil.

Ingredients you will need

Parsley

Olives

Basil

Egg

Serve salad with remaining dressing on the side.

·Tuna can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.·Beans and potatoes can be cooked 1 hour ahead and kept at room temperature. Toss potatoes with dressing while warm and let stand. Do not dress beans until just before serving.

Ingredients you will need

Potato

Beans

Tuna

Equipment you will use

Grill Pan

Equipment

Ingredients

Servings:

680grams

(1-inch-thick) tuna steaks 1teaspoons

Rounded anchovy paste 3Tbsps

finely chopped fresh parsley and/or basil 340grams

Boston lettuce (2 heads), leaves separated and large ones torn into pieces 43grams

1/4 cup drained bottled capers 2teaspoons

Dijon mustard 2Tbsps

finely chopped fresh basil 2teaspoons

minced fresh thyme 1large

garlic clove, minced and mashed to a paste with 1/2 teaspoon salt 1pint

cherry or grape tomatoes 340grams

green beans (preferably haricots verts), trimmed 4larges

hard-boiled large eggs, quartered 237milliliters

extra-virgin olive oil 680grams

(1- to 2-inch) potatoes (preferably Yukon Gold)59milliliters

red-wine vinegar 3Tbsps

minced shallot 6servings

Vegetable oil for brushing

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. One wine you could try is Director's Merlot. It has 5 out of 5 stars and a bottle costs about 21 dollars.