From Memorable Recipes: To Share with Family and Friends, by Renee Behnke and Cynthia Nimms
I grill fresh tuna (outdoors, or in a skillet grill pan) for this twist on the classic Niçoise salad. Traditionally a high-quality canned tuna is featured, which you can certainly use if you prefer. I also make three different dressings to toss with the different salad elements, so the individual character of each stands out a bit more. Makes 6 servings
2 pounds small Yukon Gold potatoes, scrubbed and halved
½ cup Crème Fraîche–Tarragon Dressing (page 59)
1 pound green beans, trimmed and halved crosswise
6 green onions, finely chopped
1 tablespoon olive oil
1 to 1½ pounds ahi tuna fillets, 1 inch thick
1 head Boston or Bibb lettuce, rinsed, dried, and torn into bite-sized pieces
¼ cup minced fresh herbs (tarragon, chives, thyme, and/or flat-leaf parsley)
4 medium tomatoes, cut into 1-inch wedges
6 hard-cooked eggs (see page 219), peeled and quartered
¾ cup Niçoise olives or other cured black olives
Tarragon Vinaigrette
2 tablespoons tarragon vinegar
1 tablespoon freshly squeezed lemon juice
½ teaspoon Dijon or tarragon mustard
7 tablespoons extra-virgin olive oil
1 tablespoon minced fresh herbs (tarragon, basil, chives, and/or flat-leaf parsley)
Salt and freshly ground black pepper
Rich Vinaigrette
¼ cup Champagne vinegar
½ teaspoon Dijon mustard
1 clove garlic, pressed or minced
1 egg yolk
½ cup extra-virgin olive oil
1. For the tarragon vinaigrette, whisk together the vinegar, lemon juice, and mustard in a small bowl. Whisk in the olive oil and herbs with salt and pepper to taste. Set aside. For the rich vinaigrette, whisk together the vinegar, mustard, garlic, and egg yolk in a small bowl. Whisk in the olive oil to make a smooth dressing. Season to taste with salt and pepper. Set aside.
2. Steam the potatoes until tender when pierced with the tip of a knife, about 20 minutes. When cool enough to handle (but not fully cooled), peel the potatoes and cut into 1-inch dice. In a large bowl, toss the potatoes with the Crème Fraîche–Tarragon dressing and set aside.
3. Bring a large pan of salted water to a boil. Add the green beans and cook until just tender but still bright green, 2 to 3 minutes. Drain and run under cold water to stop the cooking. Drain well and pat dry with paper towels. Place the beans in a medium bowl and add the green onions. Set aside.
4. Heat a grill pan or large cast-iron skillet over medium-high heat (allow enough time for the skillet to fully heat). Add the oil, then add the tuna steaks and cook for about 1 minute per side, until lightly browned and medium. Transfer the tuna pieces to a cutting board, cover loosely withfoil, and let sit while assembling the salads.
5. Arrange the lettuce on individual plates or in the center of a large platter, sprinkle the herbs over, and drizzle with half of the rich vinaigrette. Tossthe green beans with the tarragon vinaigrette. Arrange the green beans, potatoes, tomatoes, eggs, and olives around the edge of the salad(s). Drizzle the remaining rich vinaigrette over the tomatoes.
6. Cut the tuna steaks on the bias into slices about 1/2 inch thick. Arrange the tuna in the center of the salad(s), slightly overlapping.
Menu Ideas: Serve with crusty French bread and follow with a selection of French cheeses.
Do-Ahead Tips: All of the salad elements can be prepared up to 4 hours in advance and refrigerated. Let them sit at room temperature for about 30 minutes before plating. Dress the green beans just before serving, to avoid discoloration.
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