Grilled Tuna Nicoise Platter - cooking recipe

Ingredients

TUNA AND THE SALAD
8 (1/2 lb) tuna steaks, 1-inch thick (about 4 lbs)
olive oil
kosher salt
fresh ground black pepper
3/4 lb French haricots vert, stems removed and blanched (french string beans)
2 lbs ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 lb good black nicoise olive, pitted
1 bunch watercress or 1 bunch arugula
1 (2 ounce) can anchovies (I use King Oscars Flat Fillets packed in good olive oil - 10-12 anchovies)
VINAIGRETTE
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
10 teaspoons olive oil
FRENCH POTATO SALAD
1 lb small white potatoes
1 lb small red potato
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
10 tablespoons olive oil
1/2 cup minced scallion (white & green parts)
3 teaspoons garlic powder (optional)
2 teaspoons capers, well drained (optional)
2 tablespoons minced fresh dill
2 tablespoons minced flat leaf parsley
2 teaspoons italian seasoning or 2 tablespoons julienned fresh basil leaves

Preparation

MAKE THE FRENCH POTATO SALAD:
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through.
Drain in a colander and place a terry-cloth kitchen towel over the potatoes to allow them to steam for 10 more minutes.
AS soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger)and place in a medium bowl.
Toss gently with the wine and chicken stock.
Allow the liquids to soak into the warm potatoes before proceeding.
MAKE THE VINAIGRETTE:
Combine the vinegar, mustard, 1/2 teaspoon salt, garlic powder, 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion.
Add vinaigrette to potatoes.
Add scallions, dill, parsley, basil or Italian seasoning, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper and stir until just combined.
Serve warm or at room temperature.
GRILL THE TUNA AND PREPARE THE PLATTER:
To grill the tuna, get a charcoal or stovetop cast iron grill very hot.
Brush the fish with olive oil, and sprinkle with salt and pepper.
Grill each side for only 1-1/2 to 2 minutes.
The center should be raw, like sushi, or the tuna will be tough and dry.
Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, capers and anchovies, on a large flat platter, if used, or you can serve each person individually.
MAKE THE VINAIGRETTE:
Combine the vinegar, mustard, salt, and pepper.
Slowly whisk in the olive oil to make an emulsion.
Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
Bon Appetit!