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GRILLED TUNA SALAD NICOISE




Source of Recipe


Rao's Restaurant


List of Ingredients




2 lbs. 1” inch thick tuna steak, cut into 12 pieces if searing or leave as steaks if you are grilling.
1 large Idaho potato, boiled until tender and cubed
1 lb. blanched haricots vertes or green beans
1 head red leaf lettuce or 2 handfuls mesclun greens
1 red bell pepper cut into ¾" slices
2 medium size red onions diced small
1 cup drained Nicoise olives
2 tablespoons chopped flat leaf parsley
Rao’s Seafood Salad Dressing and Marinade

For The Dressing: 1/3 cup Rao’s Red Wine Vinaigrette, 1 tablespoon Dijon mustard, l teaspoon anchovy paste, ¼ teaspoon dried thyme, crumbled, ¼ teaspoon sugar.

Recipe



Whisk the mustard, anchovy paste, thyme and sugar. Drizzle in Rao’s Red Wine Vinaigrette, whisk until emulsified. Coat tuna well with Rao’s Seafood Salad Dressing and Marinade. Marinate at least 15 min. Place lettuce in a bowl and add the beans, potatoes, peppers, red onion and olives. Toss with dressing, add salt and pepper to taste. Portion onto plates. In a hot skillet, sear the tuna pieces until rare, turning once or grill until rare and slice into bite size pieces. Place tuna on salad. Garnish with parsley. Serves 6.