Grilled Tuna Nicoise Platter

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• 8 (1/2 lb) tuna steaks, 1-inch thick (about 4 lbs)
• olive oil
• kosher salt
• fresh ground black pepper
• 3/4 lb french haricots vert, stems removed and blanched (french string beans)
• 2 lbs ripe tomatoes, cut into wedges (6 small tomatoes)
• 8 hard-cooked eggs, peeled and cut in 1/2
• 1/2 lb good black nicoise olive, pitted
• 1 bunch watercress or 1 bunch arugula
• 1 (2 ounce) can anchovies (i use king oscars flat fillets packed in good olive oil - 10-12 anchovies)
• 3 tablespoons champagne vinegar
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 10 teaspoons olive oil
• 1 lb small potatoes
• 1 lb small red potato
• 2 tablespoons good dry wine
• 2 tablespoons chicken stock
• 3 tablespoons champagne vinegar
• 1/2 teaspoon dijon mustard
• 2 teaspoons kosher salt
• 3/4 teaspoon fresh ground black pepper
• 10 tablespoons olive oil
• 1/2 cup minced scallion ( & green parts)
• 3 teaspoons garlic powder (optional)
• 2 teaspoons capers, well drained (optional)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced flat leaf parsley
• 2 teaspoons italian seasoning or 2 tablespoons julienned fresh basil leaves

Recipe

• 1 make the french potato salad:.
• 2 drop the and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through.
• 3 drain in a colander and place a terry-cloth kitchen towel over the potatoes to allow them to steam for 10 more minutes.
• 4 as soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger)and place in a medium bowl.
• 5 toss gently with the wine and chicken stock.
• 6 allow the liquids to soak into the warm potatoes before proceeding.
• 7 make the vinaigrette:.
• 8 combine the vinegar, mustard, 1/2 teaspoon salt, garlic powder, 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion.
• 9 add vinaigrette to potatoes.
• 10 add scallions, dill, parsley, basil or italian seasoning, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper and stir until just combined.
• 11 serve warm or at room temperature.
• 12 grill the tuna and prepare the platter:.
• 13 to grill the tuna, get a charcoal or stovetop cast iron grill very hot.
• 14 brush the fish with olive oil, and sprinkle with salt and pepper.
• 15 grill each side for only 1-1/2 to 2 minutes.
• 16 the center should be raw, like sushi, or the tuna will be tough and dry.
• 17 arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, capers and anchovies, on a large flat platter, if used, or you can serve each person individually.
• 18 make the vinaigrette:.
• 19 combine the vinegar, mustard, salt, and pepper.
• 20 slowly whisk in the olive oil to make an emulsion.
• 21 drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
• 22 bon appetit!