Grilled Tuna And Pearl Barley Nicoise
|Lemon juice||1⁄2 Cup (8 tbs)|
|Sliced basil||1 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Anchovy paste||2 Tablespoon|
|Herbs de provence||2 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Water||4 Cup (64 tbs)|
|Pearl barley||1 Cup (16 tbs), uncooked|
|Sliced green beans||1⁄2 Pound (1 Inch)|
|Hard cooked eggs||2|
|Chopped fennel bulb||1 Cup (16 tbs)|
|Sliced red onion||1⁄2 Cup (8 tbs)|
|Tomatoes||3⁄4 Pound, cut into 1/4-inch-thick wedges|
|Cracked pepper||2 Tablespoon|
|Tuna steaks||36 Ounce (About 3/4 Inch Thick)|
Combine first 7 ingredients in a small bowl; stir well with a whisk.
Bring 4 cups water to a boil in a large saucepan.
Add barley; cover, reduce heat, and simmer 45 minutes.
Remove from heat; let stand, covered, 5 minutes.
Spoon barley into a large bowl; set aside.
Drop green beans into a large saucepan of boiling water; cook 2 minutes.
Drain and rinse under cold water.
Add beans to barley; set aside.
Cut eggs in half lengthwise; remove yolks.
Reserve yolks for another use.
Slice egg whites.
Add sliced egg white, lemon juice mixture, fennel, onion, and tomatoes to barley mixture; toss gently.
Firmly press cracked pepper over tuna steaks.
Place tuna on grill rack coated with cooking spray; grill 3 minutes on each side until tuna is medium-rare or to desired degree of doneness.
Place 1 1/2 cups barley mixture, 1 tuna steak, and 3 olives on each of 6 plates.