Grilled Tuna Nicoise Salad
A very refreshing dish for a hot summer day. Even better when you serve it al fresco with a chilled bottle of rose wine. Grill the tuna a little more done for this salad.
INGREDIENTS | SERVES 4
- 4 tuna steaks
- Olive oil for brushing
- Kosher salt and cracked black pepper to taste
- 1 pound new potatoes, cooked and cut in half
- 2 beefsteak tomatoes, cut into wedges
- 4 hard-boiled eggs, sliced
- ½ cup Nicoise or Kalamata olives, pitted
- 1 cucumber, sliced thinly
- 1 cup Mustard Vinaigrette (see below)
Rinse the tuna under cold, running water and pat dry. Brush with olive oil and season to taste with salt and pepper.
Heat the grill, and when it is hot, grill the tuna directly over the flames for about 3 to 4 minutes per side or until medium-well. Turn only once, halfway through grilling.
Remove the tuna to a cutting board and cut into 1-inch pieces. Divide the tuna among four plates. Arrange the new potatoes, tomatoes, hard-boiled eggs, olives, and cucumber around the tuna. Drizzle with the vinaigrette and serve.
Adding 1 or 2 teaspoons of mustard to a vinaigrette helps it to hold together and adds extra creaminess and extra tang, too. In a small bowl, place ⅓ cup white wine or red wine vinegar, 1 tablespoon honey, and ½ teaspoon kosher salt and whisk together. Add ⅔ cup vegetable or olive oil and whisk some more. Then add 1 to 2 teaspoons prepared mustard, preferably Dijon or German mustard, and whisk until creamy.