Grilled Tuna Niçoise Salad

Vinaigrette
2 tablespoons champagne vinegar
1 tablespoon fresh tarragon, chopped
1 teaspoon Dijon mustard
1 small shallot, minced
3/4 cup olive oil
sea salt, to taste
ground pepper, to taste
Tuna
16 ounces fresh tuna steak
olive oil cooking spray
Salad
1/2 pound green beans, trimmed, blanched
pounds small new potatoes
1/2 cup red onion, thinly sliced
1/2 cup pitted Niçoise olives
1 cup cherry tomatoes, halved
1 egg, hard boiled, peeled and quartered (optional)

In a small bowl, whisk together the vinegar, tarragon, Dijon and shallot.

Slowly whisk in olive oil.  Add salt and pepper to taste. Marinate tuna for 30 minutes in 1/4 cup vinaigrette.  Spray grill with olive oil cooking spray.

Preheat grill to medium heat. Grill tuna until cooked through, approximately 5–7 minutes on each side. Let tuna rest for 2 minutes. Slice tuna and set aside.

Blanch the green and dress with 1/8 cup vinaigrette. Boil the potatoes until tender, about 12 minutes, and dress with 1/4 cup vinaigrette.

To arrange salad on one large serving platter, place individual salad ingredients and tuna in separate mounds on the plate.

Drizzle with vinaigrette.

Serves 4 to 6