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Grilled Tuna 'Nicoise Style'
SUBMITTED BY: Unknown


INGREDIENTS
Dressing
2T minced shallots
1T minced fresh chives
1T minced fresh parsley
1T minced fresh chervil
1T Dijon mustard
1Ž4 cup red wine vinegar
1Ž2 cup plus two tablespoons olive oil
1 small squeeze of fresh lemon juice

Salad
3# of giant blue-fin tuna, as fresh as you can lay your hand on. Tuna should be cut from the center of the loin and be in one solid piece devoid of connective tissue and skin.
112 pound cooked and cooled string beans
12 steamed and cooled new potatoes
1/2 cup Nicoise, picholine or oil cured black olives
2 cups cherry tomatoes, halved
2 red peppers, roasted and peeled
18 vinegar cured 'white' anchovies, bouquerones
1 cup sliced hearts of palm
Garnish: herb leaves such as parsley or tarragon, Mesclun greens


DIRECTIONS
Dressing
Combine the shallots, herbs, mustard, lemon juice and vinegar in a large non reactive work bowl. Whisk in the oil. Season with salt and freshly ground white pepper.
Refrigerate and utilize as needed.

Salad
Cut the tuna into 8 'square' blocks. Reserve any trimmings for another purpose like tuna burgers or tuna tartare. Freezing the trim is a.o.k.

Rub the tuna with olive oil and season with sea salt and ground white pepper.

Grill over medium-high direct heat until the tuna is just past rare. Turn the tuna frequently so that it cooks evenly on 4 contiguous sides, leaving the 'ends uncooked'.

Remove from grill, let rest for 1 minute and slice at an angle, creating equally sized bias cut pieces.

Arrange the green beans, potatoes, olives, tomatoes, palm hearts and peppers on 4 plates.

Arrange tuna on the vegetables, garnish with the anchovies and drizzle with the vinaigrette.

Season with salt and pepper and serve.

Serves 8.