What to do when the fish dies and you can't release it.
Salad Nicoise with Grilled Tuna
from Pacific Grilling, by Denis Kelly
Salad Nicoise with Grilled Tuna
from Pacific Grilling, by Denis Kelly
1 lb. small new potatoes
Olive oil
Salt & freshly ground pepper
1 lb. fresh tuna, cut into 4 steaks
1 tsp. chopped garlic
1 tsp. dried herbes de Provence or dried thyme
1 lb. green beans
1 head butter lettuce or other lettuce
1 cup pitted nicoise or kalamata olives
1 c. thinly sliced red onions
16 cherry tomatoes
Nicoise Dressing
1 Tbsp. Dijon mustard
1 or 2 anchovies, oil drained, rinsed with water
2 Tbsps. red wine vinegar
1/2 c. extra-virgin olive oil
Garnish
Chopped fresh parsley
1. Prepare the fire for direct grilling. Spray or rub the grill with oil.
2. Toss the potatoes in olive oil, salt, and pepper. Grill the potatoes, covered, over medium high heat for 20 to 25 minutes, turning often. use a grill basket, if needed. When the potatoes are tender, remove from the heat, cool, and dice coarsely.
3. Rub the tuna steaks with olive oil and sprinkle both sides of each steak with garlic, dried herbs, salt and pepper. Grill over high heat for 2 to 3 minutes each side until seared outside but virtually raw inside. Let cool.
4. Toss the green beans in olive oil and grill on high heat until they are lightly marked and still crunchy, about 3 to 4 minutes, turning often. Use a grill basket, if needed. Or poach the beans for 3 to 4 minutes in boiling salted water. Cool and chop into 1-inch pieces.
5. Arrange the lettuce on individual plates with green beans, potatoes and olives, and top with onions. Place the tuna steaks in the center (one half on each for a first course) and garnish with tomatoes.
Dressing:
Blend the mustard, anchovies and vinegar in a food processor or blender. With the motor running, pour in the extra-virgin olive oil to emulsify.
Pour the dressing over the fish and salad, and garnish with parsley.
Serves four as a main course, or eight as a first course.