Nicoise Salad with Grilled Tuna
|Boiling potatoes||1 Pound (500 Gram, Such As White Rose, Yellow Finn, Or Red Rose)|
|Young green beans||1 Pound, trimmed (500 Gram, Thin Variety)|
|Whole anchovies packed in salt/16 anchovy fillets in olive oil||8|
|Mixed lettuce||2 Ounce (Use 2 Cups Or 60 Gram, Young Variety)|
|Tomatoes||5 , thinly sliced|
|Cucumber||1 , peeled and thinly sliced|
|Hard-boiled eggs||4 , peeled and thinly sliced|
|For the dressing|
|Extra-virgin olive oil||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Red wine vinegar||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Garlic||1 Clove (5 gm), minced|
|Ground pepper||1⁄2 Teaspoon|
|For the tuna|
|Tuna fillet||1 1⁄3 Pound (About 1/2 Inch Thick, 655 Gram)|
|Ground pepper||1⁄4 Teaspoon|
|Oil packed black olives||2 1⁄2 Ounce (75 Gram Or 1/2 Cup, Mediterranean Style)|
1.In a saucepan, mix together potatoes , water to cover by 2-3 inches and 1/2 teaspoon salt.
2. Bring water to a boil, and cook for 20 minutes over medium-low heat.
3.Drain and wash in cold running water.
4.Peel and cut into 1/2-inch (12-mm) cubes. Keep aside.
5.Bring a saucepan 3/4 filled with water to boil.
6.Add in 1/4 teaspoon salt and green beans.
7.Cook beans for 5 to 7 minutes until tender.
8.Drain and wash with cold water until cool. Drain and keep aside.
9.Light the fire in the grill.
10.Rinse and pat dry slated anchovies.
11.Cut lengthwise to pull away the bone.
12.Throw away the backbone, head, and tail.
13. For oil-packed anchovies, jsut drain well.
14. Now cut tuna into 6 pieces.
15.Rub both sides with salt and pepper.
16.When the coals are hot, place tuna on grill rack.
17.Alternatively, preheat a broiler (griller) and broil tuna under the broiler about 6 inches from heat source.
18.Cook for 2 to 3 minutes on each side ,turning once. 2-3 minutes on each side for rare done and 6 minutes for well done.
19.Take out serving platters and place the lettuce on it.
20.Add in potatoes, green beans, tomatoes, cucumber, and eggs a separate mounds on the lettuces.
21. Place the anchovy fillets on top.
22.Make a dressing , in a small bowl mix together olive oil, vinegar, garlic, salt, and pepper.
23.Pour dressing over salad.
24.On serving platter place the tuna and garnish with olives.
25. Serve immediately.