Grilled Tuna with Nicoise Salad

The purists find it hard to agree what really should go into a classic Nicoise. It certainly has canned tuna. We’re going to sidestep the issue by re-inventing the nicoise for the barbie using fresh grilled tuna and adding some capers to the dressing.

Serves:

4
Prep Time:

--
Marinating Time:

--
Cooking Time:

--
Primary Ingredient:

Seafood
Type of Meal:

Main

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Ingredients

4	Portion(s)	Tuna Steaks	150-200g per portion.
1	Clove(s)	Garlic	Peeled and cut in half.
8	Whole	Chat Potatoes	Just boiled or steamed and halved.
4	Whole	Egg	Hard boiled, peeled and quartered.
500	Gm	Green Beans	Just boiled or steamed and refreshed in iced water.
4	Whole	Tomatoes	Medium sized and very ripe, cut into six or eight pieces
6	Leaves	Coss Lettuce	Enough cos or baby cos lettuce leaves, cut across in 4cm pieces.
20	Whole	Olives	Nicoise olives.
8	Fillet(s)	Anchovies
8	Leaves	Fresh Basil	Torn.
6	Tbsp	Extra Virgin Olive Oil	For the Dressing.
2	Tbsp	White wine vinegar	For the Dressing.
1	Tbsp	Lemon Juice	For the dressing.
1	Dash	Sea Salt	For the dressing. Add to taste.
1	Dash	Freshly Ground Pepper	For the dressing. Add to taste.
1/2	Tsp	Dijon Mustard	For the Dressing.
1	Tsp	Red Shallots	Heaped teaspoon very finely chopped. For the Dressing.
1	Clove(s)	Garlic	Peeled and crushed. For the dressing.
1	Tsp	Capers	Heaped teaspoon. Rinsed and finely chopped. For the dressing.

Directions

Brush both sides of the tuna with a little olive oil and season with sea salt and black pepper.

Place on char grill, turning just once until cooked to medium rare-not blue. Allow to rest, loosely covered for five minutes while you assemble the salad.

Divide all the ingredients evenly between four plates, reserving the anchovies. Place a tuna fillet on top of each and arrange the anchovies on top.

Mix the dressing in a bowl and spoon all over the tuna and salad.