Grilled Tuna Salade Niçoise

Grilled Tuna Salade Niçoise
Photo by Romulo Yanes

Ingredients

  • 3 tablespoons fresh parsley and/or basil
  • Vegetable oil
  • 1 ½ pounds small (1- to 2-inch) potatoes (preferably Yukon Gold)
  • 2 ½ tablespoons shallot
  • 2 teaspoons Dijon mustard
  • ¼ cup red-wine vinegar
  • 4 large eggs
  • + 12 more ingredients
    • ¾ pound Boston lettuce
    • 1 large garlic clove
    • 1 pint cherry or grape tomatoes
    • 1 ½ tablespoons fresh basil
    • ½ teaspoon anchovy paste
    • ¾ pound green beans (preferably haricots verts)
    • ½ teaspoon salt
    • ¼ cup bottled capers
    • 1 ½ pounds 1-inch-thick tuna steaks
    • 1 ½ teaspoons fresh thyme
    • 2/3 cup Niçoise or other small brine-cured black olives
    • 1 cup extra-virgin olive oil

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. Whisk in thyme, basil, and salt and pepper to taste. Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, unti...

View full recipe at Epicurious

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