Grilled Tuna Niçoise Salad
|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|
|16||ounces fresh tuna steak|
|olive oil cooking spray|
|1/2||pound green beans, trimmed, blanched|
|1½||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