Sunday, August 8, 2010
4 Tuna Steaks-about 4 oz. each
2 Tbsp. Extra Virgin Olive Oil
2 Garlic Cloves-crushed
¼ tsp. Cracked Black Pepper
1 Cup Fresh Green Beans-boiled or steamed until tender, cooled in ice water
1 Cup Baby Potatoes-boiled until tender, split in half
½ Cup Cherry Tomatoes-split in half
¼ Cup Black Olives-pitted preferably Niçoise or Kalamata-cut in half
¼ Cup Red Onions-thinly sliced
2 Tbsp. Red Wine Vinegar
1 tsp. Dijon Mustard
1 tsp. Fresh Garlic-minced very finely or mashed to a paste
½ tsp. Herbes de Provence
6 Tbsp. Extra Virgin Olive Oil
2 Hard Boiled Eggs-peeled, split into quarters lengthwise
Salt and Black Pepper to taste
Marinate the tuna under refrigeration in the first measures of olive oil, garlic and black pepper for 2 hours or overnight.
Combine the cooked green beans, cooked potatoes, cherry tomatoes, black olives, and red onions in a bowl. In a shaker bottle, shake together the vinegar, mustard, second measure of garlic, herbes de Provence and second measure of olive oil. Season dressing to taste with salt and pepper. Reserve.
Grill the tuna over high heat until your desired doneness. Toss the green bean mixture with enough dressing to coat. Divide the bean salad among four plates. Top each with a grilled tuna steak. Drizzle any remaining dressing over the fish and on the plate. Garnish each plate with a half of a hard boiled egg. Enjoy!