grilled tuna salad with salsa verdi

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 slices bread, crusts removed
• 2 tablespoons red wine vinegar, plus extra if needed
• 2 bunches flat leaf parsley, leaves only
• 1 bunch basil
• 2 cloves garlic, chopped
• 3 anchovies
• 2 tablespoons capers packed in salt, rinsed
• 1 cup extra virgin olive oil, plus extra if needed
• 1 hardboiled egg, chopped
• salt and pepper
• 2 (8 ounce) tuna fillets
• 2 tablespoons olive oil
• 1 yellow bell pepper
• 8 ounces green beans, blanched
• 8 ounces new potatoes, boiled

Recipe

• 1 for the salsa verdi, place the bread in a small bowl, sprinkle with red wine vinegar let it sit for 5 minutes.
• 2 squeeze it dry and crumble it into a food processor.
• 3 add parsley, basil, garlic, anchovies, capers and process until a paste forms slowly add olive oil, with motor running until this emulsifies.
• 4 taste, add more vinegar or oil if needed, add salt& pepper and egg and quickly pulse so it still has some texture refrigerate until ready to dress the salad.
• 5 boil potatoes until tender, about 15 minutes.
• 6 you can add green beans to the potatoes for the last minute of cooking time, to blanch them, drain coat tuna with olive oil, and grill 5 minutes per side until cooked- (you can do this on a grill, under a broiler, in a george forman grill, stovetop grill pan, etc) cut tuna into strips.
• 7 cut yellow pepper into strips.
• 8 cut potatoes in half.
• 9 to assemble add potatoes, green beans, tuna and yellow pepper in a bowl.
• 10 add salsa verdi to taste, toss, serve.