Grilled Tuna Niçoise Salad

This fresh and simple variation on a Niçoise salad uses grilled Ahi tuna instead of the usual canned. Just as delicious with grilled salmon or chicken.


Olive Tapenade Dressing
About 1/3 cup pitted black olives, such as niçoise or kalamata
1 tbsp. capers
1 garlic clove
2 tbsp. chopped parsley
2 tsp. chopped thyme
3 tbsp. white wine vinegar
1/2 cup to 2/3 cup extra virgin olive oil
Salt and freshly ground pepper, to taste

1 1/4 pound Ahi tuna (sushi grade)
1 pound potatoes, red mini new potatoes, scrubbed, skin on
1/2 pound green beans
Mixed heirloom tomatoes, sliced or cut in wedges
4 handfuls mixed greens


Olive Tapenade Dressing
Add olives, capers, garlic, parsley, thyme, white wine vinegar and 1/2 cup olive oil to food processor. Pulse until smooth, adding more olive oil, if needed, to make a pourable dressing. Season with salt and pepper.

Add potatoes to saucepan. Cover with cold water. Generously salt with water. Bring to a boil. Cook potatoes until just tender, about 15 to 20 minutes depending on size of potatoes.

Cook green beans in boiling water until tender crisp, about 3 to 4 minutes. You can cook the beans in the last 4 minutes of the potatoes, if desired.

Preheat grill to high. Make sure grill is clean and brushed with oil.

Season tuna with salt and brush with oil. Grill on all sides, just searing the outside of the tuna, about 2 to 3 minutes, depending on thickness.

Let tuna rest for 5 to 7 minutes and then slice.

Add to platter: mixed greens, potatoes, green beans, tomatoes, and tuna slices. Drizzle the dressing. Serve.

Yield: 4 servings.