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Category: Seafood Grilled
Prep Time: Cook Time: Total Time:
1/2 lb green beans
Vinaigrette (see recipe below)
French Potato Salad (see recipe below)
4 6-8 oz. fresh tuna steaks, cut 1-in thick
olive oil
kosher salt
fresh ground black pepper
4 hard-cooked eggs, halved
3 medium tomatoes, cut into wedges (1 lb)
2 cups watercress or arugula
1/2 cup pitted Kalamata olives (4 oz)
8 anchovy fillets, drained (optional)
Wash green beans; remove ends and strings. In a large covered saucepan, cook green beans in boiling water for 3 minutes; transfer beans to a medium bowl of cold water. Drain; set aside.
Prepare Vinaigrette; divide in half. Prepare French Potato Salad, using 1 portion of the vinaigrette; set potato salad aside. Set aside the remaining Vinaigrette.
Rinse tuna steaks; pat dry. Brush each side with some of the olive oil and sprinkle with salt and pepper.
Grill on the rack of an uncovered grill directly over hot coals for 3-4 minutes, turning once. (Tuna will be rare in the middle; cook longer if desired) but be aware that well done tuna will be dry and tough.
On a large flat platter, arrange the tuna, green beans, french potato salad, eggs, tomatoes, watercress, olives, and anchovies, if desired. Drizzle the remaining Vinaigrette over the fish and vegetables.
makes 4 servings
Vinaigrette: In a screw-top jar, combine 10 Tbsp olive oil, 3 Tbsp champagne vinegar or white wine vinegar, 1/2 tsp Dijon -style mustard, 1/2 tsp kosher salt and 1/4 tsp fresh ground black pepper. Cover and shake well. Makes about 3/4 cup.
French Potato Salad:
With a stiff brush, thoroughly scrub 1 lb small new red potatoes. Cut potatoes in half. In a large saucepan cook potatoes in a small about of boiling lightly salted water for 15 minutes or until just tender; drain in a colander. Place a towel over colander; let stand 10 minutes. Combine potatoes with 1 Tbsp dry white wine and 1 Tbsp chicken broth. Let stand 10 minutes to allow wine and broth to soak into potatoes. Toss potatoes with half of the Vinaigrette, 2 Tbsp finely chopped green onions, 1 Tbsp snipped fresh dill, 1 Tbsp snipped fresh parsley, and 1 Tbsp snipped fresh basil. Serve warm or at room temp.
makes 4 servings
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Grilled Tuna Nicoise Platter
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Category: Seafood Grilled
Prep Time: Cook Time: Total Time:
1/2 lb green beans
Vinaigrette (see recipe below)
French Potato Salad (see recipe below)
4 6-8 oz. fresh tuna steaks, cut 1-in thick
olive oil
kosher salt
fresh ground black pepper
4 hard-cooked eggs, halved
3 medium tomatoes, cut into wedges (1 lb)
2 cups watercress or arugula
1/2 cup pitted Kalamata olives (4 oz)
8 anchovy fillets, drained (optional)
Wash green beans; remove ends and strings. In a large covered saucepan, cook green beans in boiling water for 3 minutes; transfer beans to a medium bowl of cold water. Drain; set aside.
Prepare Vinaigrette; divide in half. Prepare French Potato Salad, using 1 portion of the vinaigrette; set potato salad aside. Set aside the remaining Vinaigrette.
Rinse tuna steaks; pat dry. Brush each side with some of the olive oil and sprinkle with salt and pepper.
Grill on the rack of an uncovered grill directly over hot coals for 3-4 minutes, turning once. (Tuna will be rare in the middle; cook longer if desired) but be aware that well done tuna will be dry and tough.
On a large flat platter, arrange the tuna, green beans, french potato salad, eggs, tomatoes, watercress, olives, and anchovies, if desired. Drizzle the remaining Vinaigrette over the fish and vegetables.
makes 4 servings
Vinaigrette: In a screw-top jar, combine 10 Tbsp olive oil, 3 Tbsp champagne vinegar or white wine vinegar, 1/2 tsp Dijon -style mustard, 1/2 tsp kosher salt and 1/4 tsp fresh ground black pepper. Cover and shake well. Makes about 3/4 cup.
French Potato Salad:
With a stiff brush, thoroughly scrub 1 lb small new red potatoes. Cut potatoes in half. In a large saucepan cook potatoes in a small about of boiling lightly salted water for 15 minutes or until just tender; drain in a colander. Place a towel over colander; let stand 10 minutes. Combine potatoes with 1 Tbsp dry white wine and 1 Tbsp chicken broth. Let stand 10 minutes to allow wine and broth to soak into potatoes. Toss potatoes with half of the Vinaigrette, 2 Tbsp finely chopped green onions, 1 Tbsp snipped fresh dill, 1 Tbsp snipped fresh parsley, and 1 Tbsp snipped fresh basil. Serve warm or at room temp.
makes 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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