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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By MomCtboys
Phoenix,Az
on October 14, 2012
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I used salmon instead of tuna. Otherwise I followed the recipe to a t. Had friends over for dinner and have made it for family get togethers-even the teenagers now young men request this. A superlative endorsement for a fish dish. Presents really beautifully. French potato salad is awesome, and I tend to dress the entire dish with just that portion.
By totalktoj_8532611
Danville, CA
on August 05, 2012
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Perfect summer dish for a large group. I like dishes with the "wow" factor that I don't have to cook on a hot afternoon - I could spend all my time with my guests telling me how wonderful my salad was. Thank you, Hobbes - I followed your direction of starting with less salt and it really only needed one batch of vinegrette.
By kmbap
PORTLAND, OR
on August 13, 2011
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I've made this a couple times now, and it is wonderful. My only problem is that I don't have a platter big enough to hold it all - I have to serve the potatoes in a separate bowl. It is a beautiful presentation - last time, my guests took a picture before we ate. All the flavors compliment each other so well. I've also made the potato salad on its own - much better than mayo potato salads!
Read all 21 reviews