Grilled Tuna Nicoise
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Water||1 1⁄2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Olive oil||2 Teaspoon, divided|
|Fresh green beans||3⁄4 Pound|
|Round red potatoes||6 Small|
|Thinly sliced sweet red pepper||1 Cup (16 tbs)|
|Thinly sliced onion||1⁄2 Cup (8 tbs) (Purple Colored)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Tuna steaks||16 Ounce (2 Pieces, 8 Ounce Each)|
|Vegetable cooking spray||1|
|Torn fresh spinach||6 Cup (96 tbs)|
|Yellow tomatoes||1 1⁄2 Cup (24 tbs), cut into half (Teardrop)|
|Hard cooked eggs||2 , sliced|
Combine vinegar, water, mustard, and 1 teaspoon olive oil in a small jar.
Cover tightly, and shake vigorously to blend.
Wash beans; trim ends, and remove strings.
Arrange beans in a vegetable steamer over boiling water.
Cover and steam 6 to 8 minutes or until crisp-tender.
Drain; let cool slightly, and cut in half.
Wash potatoes; arrange in a vegetable steamer over boiling water.
Cover and steam 10 to 12 minutes or until tender.
Let cool; cut into quarters.
Combine green beans, potato, red pepper, onion, and parsley; toss gently.
Add vinegar mixture; toss gently.
Cover and chill 2 hours.
Brush tuna with remaining 1 teaspoon olive oil.
Coat grill rack with cooking spray; place on grill over hot coals (400° to 500°).
Place tuna on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork.
Remove from grill; cut into 1/4 inch-thick slices.
Set aside; keep warm.
Place 1 cup spinach on each chilled salad plate; top evenly with green bean mixture.
Arrange tuna, tomato, egg, and olives evenly over green bean mixture.