Yield: |
4 servings |
Active Time: |
40 minutes |
Start to Finish: |
1 hour |
For this recipe you’ll need:
For the tuna:
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon fresh oregano, rough chopped
- 1/8 teaspoon cayenne pepper
- Four 4- to 5-ounce tuna steaks
- Garlic salt to taste
- Pepper to taste
For the dressing:
- 1 shallot, minced
- 3 tablespoons red wine vinegar
- 2 teaspoons whole-grain mustard
- 1/3 to 1/2 cup extra virgin olive oil
- 1 tablespoon fresh chives, minced
- Salt and pepper to taste
For the salad:
- 1/2 pound new potatoes, boiled until tender and halved
- 1/4 pound haricots verts or green beans, blanched, shocked and drained (see note, below)
- 1/2 pint cherry or grape tomatoes, halved
- 1/4 cup Niçoise olives or other small black brined olives, pitted
- 2 cups watercress, stem ends removed
- 2 hard-boiled eggs, quartered (see note, below)
- 1 tablespoon capers
- 4 anchovies (optional)
- 3 vine-ripe or heirloom tomatoes, cut into wedges
Directions:
-
To prepare the tuna, whisk together the olive oil, garlic, lemon juice, lemon zest, oregano, cayenne pepper, garlic salt and pepper. Place the tuna in a baking dish and pour the marinade over the steaks, coating it evenly. Allow to marinate for 15 to 20 minutes. While the tuna is marinating, prepare the vinaigrette and vegetables.
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For the vinaigrette, whisk together the shallot, vinegar and mustard in a medium-size bowl. Slowly pour in the oil while whisking rapidly to create a temporary emulsion. Whisk in the chives, and season with salt and pepper to taste.
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Place the potatoes, green beans, tomatoes, olives and watercress in a large bowl, and dress with just enough of the dressing to coat. Set aside.
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Heat a grill pan over medium-high heat. Grill the tuna on each side until caramelized, 1 to 2 minutes per side. Remove from the grill and set aside. The tuna should be rare to medium rare in the center. Allow the tuna to rest for 2 to 3 minutes, and then cut into slices.
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To assemble the dish, spoon a small amount of the salad onto each plate. Top with slices of the grilled tuna and the hard-boiled eggs, and lightly drizzle with the vinaigrette.
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Garnish with capers and anchovies, if desired.
Notes: To blanch green beans, bring a large pot of water to a boil and add a generous pinch of salt. Drop the beans in the boiling water and cook until they are crisp yet tender, 2 to 4 minutes. Shock the beans in a bowl of ice water. Once cold, remove them from the bowl and drain well.
To make perfect hard-boiled eggs, place your eggs in a saucepan and cover with cold water. Bring to a full boil, and then reduce the heat to a simmer. Cook uncovered for 9 minutes. Shock the eggs in an ice bath until cold. Peel the shells off the eggs, rinse, and enjoy!
