Nicoise Salad With Grilled Tuna And Potatoes

Nicoise Salad with Grilled Tuna and Potatoes is a classic French salad that combines fresh ingredients with bold flavors. The salad features grilled tuna steak, boiled potatoes, haricots verts (thin green beans), tomatoes, olives, and hard-cooked eggs. The tuna is seasoned with a honey-mustard glaze and grilled to perfection, while the potatoes are grilled until they develop beautiful grill marks. The salad is then assembled with a bed of mixed greens, topped with the grilled ingredients, and drizzled with a flavorful basil vinaigrette. This salad offers a delightful combination of textures and flavors, making it a refreshing and satisfying meal option.

SERVES: 6

INGREDIENTS:

• 18 small (baby) red potatoes (about 1 1/4 lb.)
• 3 1/2 tsp. kosher salt
• 12 oz. haricots verts (thin green beans), trimmed
• 3 Tbs. mayonnaise
• 2 tsp. honey
• 1 1/2 lb. 1-inch-thick fresh tuna steaks
• 1/4 tsp. freshly ground black pepper
• 2 tsp. Dijon mustard
• 4 oz. small inner leaves of red leaf lettuce, washed, dried, and torn into bite-size pieces (4 1/2 lightly packed cups)
• 3 oz. baby arugula, washed and spun dry (3 3/4 lightly packed cups)
• 16 large basil leaves, torn into small pieces
• 1 Basil Vinaigrette
• 1 1/4 lb. small ripe red, yellow, and orange tomatoes, cut into wedges
• 1 cup Niçoise olives (or other black olives)
• 3 hard-cooked eggs, peeled and quartered

FOR BASIL VINAIGRETTE

• 3/4 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 3 Tbs. finely chopped fresh basil
• 1 large clove garlic, minced
• 1 Tbs. Dijon mustard
• 1 tsp. fresh lemon juice
• 1/2 tsp. honey
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground pepper

INSTRUCTIONS:

1. Boil the potatoes and haricots verts:
   • Put the potatoes and 2 tsp. salt in a large saucepan and cover with water.
   • Bring to a boil and simmer until easily pierced with a wooden skewer, 15 to 20 minutes.
   • Drain and let cool.
   • In a separate saucepan, bring water to a boil and add the haricots verts and 1/2 tsp. salt.
   • Cook for 3 to 4 minutes until tender but still crisp.
   • Drain, rinse with cool water, and set aside.
2. Grill the potatoes and tuna:
   • Preheat a gas grill to high heat or prepare a hot charcoal fire.
   • In a small bowl, combine 1 Tbs. mayonnaise and honey. Season the tuna steaks with 1/2 tsp. salt and pepper, then coat both sides with the mayonnaise mixture.
   • Grill the tuna until dark grill marks form on both sides, about 1 to 2 minutes per side for medium-rare.
   • Transfer the tuna to a cutting board and let it rest for 5 minutes. Slice into 1/4-inch-thick strips.
   • Cut the potatoes in half and toss them with the remaining 2 Tbs. mayonnaise, mustard, and 1/2 tsp. salt in a mixing bowl.
   • Grill the potatoes until brown grill marks form on both sides, about 1 to 2 minutes per side.
3. Assemble the salad:
   • In a large mixing bowl, toss the red leaf lettuce, arugula, and half of the basil with 2 to 3 Tbs. of the vinaigrette.
   • Divide the lettuce among 6 large dinner plates, creating tall mounds at twelve o’clock.
   • Toss the tomatoes and remaining basil in the mixing bowl with 2 to 3 Tbs. of the vinaigrette.
   • Arrange the tomatoes to the left of the lettuce and the sliced tuna to the right of the lettuce.
   • Place the olives in the middle of each plate.
   • Toss the green beans with about 2 Tbs. of the vinaigrette and arrange them with the grilled potatoes at the bottom of each plate.
   • Add the quartered hard-cooked eggs wherever desired.
   • Drizzle a few teaspoons of the vinaigrette over the tuna and potatoes on each plate.
   • Serve immediately.

FOR BASIL VINAIGRETTE

1. Put all the ingredients in a glass measuring cup or a jar with a tight-fitting lid.
2. Whisk or vigorously shake the ingredients to combine.
3. Whisk the vinaigrette again just before using.
4. If storing the vinaigrette, you can keep it in the refrigerator for up to 5 days.
5. However, if you want to add the basil, do so only 15 to 30 minutes before using to maintain its freshness.

NUTRITIONAL INFORMATION:

PER SERVING

• 690 CALORIES | 34G PROTEIN | 31G CARB | 48G TOTAL FAT | 8G SAT FAT |
  28G MONO FAT | 6G POLY FAT | 150MG CHOL | 1,330MG SODIUM | 5G FIBER

NOTE:

• Artfully arrange the ingredients on individual plates for an impressive presentation.