Grilled Tuna Nicoise Platter

, 1999 The Barefoot Contessa Cookbook

Show: Barefoot ContessaEpisode: I Scream for Ice Cream

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
5 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 5 min
Total:: 50 min

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Ingredients

8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
Good olive oil
Kosher salt
Freshly ground black pepper
3/4 pound French string beans (haricots verts), stems removed and blanched
1 recipe French Potato Salad, recipe follows
2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 pound good black olives, pitted
1 bunch watercress or arrugula
1 can anchovies (optional)

For the vinaigrette:

3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil

Directions

To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.

French Potato Salad:

1 pound small white boiling potatoes

1 pound small red boiling potatoes

2 tablespoons good dry white wine

2 tablespoons chicken stock

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

10 tablespoons good olive oil

1/4 cup minced scallions (white and green parts)

2 tablespoons minced fresh dill

2 tablespoons minced flat-leaf parsley

2 tablespoons julienned fresh basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Yield: 4 to 6 servings

Preparation time: 20 minutes

Cooking time: 30 minutes

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Comments & Reviews

recipe Grilled Tuna Nicoise Platter
Kathleen Altoona, PA 10-07-2009
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Heaven on a plate
Rated: 5 stars out of 5

I've made several versions of Salad Nicoise and this one's a "keeper." By making much of it in advance (beans, eggs, vingrt)... the final stages were easier. Don't overcook the tuna, use good quality olives, and dress the potatoes while they are warm - it adds to the multitude of textures, and mouth experiences that comes with this recipe. I made it my own by adding an avocado and used anchovy paste in the dressing instead of hairy fish on the plate. Read more
recipe Grilled Tuna Nicoise Platter
ReGina Stone Mountain, GA 08-31-2009
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Tuna Convert
Rated: 5 stars out of 5

I normally only eat tuna on a sandwich, but my book club member served this dish at our August meeting and I am hooked. The... combination of ingredients complement each other. The tuna steak was perfect with the dressing made for the platter. Now I need to convert my 12 year old to enjoy it as much as I have.Read more
recipe Grilled Tuna Nicoise Platter
PEGGY Antelope, CA 08-03-2009
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Great summertime "go to" recipe
Rated: 5 stars out of 5

We loved this! This is a very classic and elegant summer dinner and is a great choice for extreme hot weather entertaining. ... You can cook the hard boil eggs, make the vinegrette, potato salad, and blanch the green beans in the morning. Then at serving time, just cut the tomatoes, crack open the container of olives, rip open a bag of greens, and grill the fish. Easily takes less than half an hour to get it on the table if you've pre-prepped. It's a colorful, beautiful presentation and crazy delicious. I do, however, have a gripe with the way the recipe is presented. My interpretation was that you should make 2 batches of the vinegrette--one for the potato salad and another for serving. In my opinion, one batch of the vinegrette is PLENTY--use 1/3 to 1/2 of it for the potato salad (assuming you're using just 2 lbs of potatoes as the recipe calls for) and reserve the rest to drizzle over the tuna and vegetables at serving time. Perfect. P.S. I always halve the amount of salt called for in any Food Network recipe. Then, I taste and adjust but, rarely find it necessary to add more salt. Read more
recipe Grilled Tuna Nicoise Platter
SEAN WASHINGTON, DC 07-22-2009
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Love making this as a main course salad
Rated: 5 stars out of 5

This salad is so beautiful to serve with its abundance of ingredients that are arranged rather than mixed in. I usually make... it with salmon and include whatever veggies I may have on hand, like roasted red peppers or grilled onions. I also up the veggie quotient by increasing the amount of green beans and serving the whole thing on a bed of dressed lettuce and/or baby spinach. Capers make a nice addition as well. The only time consuming part is making the potato salad which I often make ahead and then it's just a matter of grilling the fish and any other veggies.Read more
recipe Grilled Tuna Nicoise Platter
Anonymous 05-22-2008
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Impressive and flavorful
Rated: 5 stars out of 5

I've made this recipe so many times (at least 6), for company and family as well. It does take some prep time but worth it. ... Beautiful and delicious.Read more
recipe Grilled Tuna Nicoise Platter
RALPH Wyndmoor, PA 08-24-2007
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A real winner
Rated: 4 stars out of 5

Followed Ina's direction mainly for the potato salad recipe. I had seen her make this dish on TV and the potato salad looked... great. It was fantastic. The Potato Salad was the highlight of the dish. Used v canned tuna b/c that's all I had on handRead more