Preparation time: 20 minutes, Cooking time: 20 minutes, Yield: 6-8 servings
French bread, a fine soft cheese such as Camembert and a dry white wine are all great accompaniments to your salad.
- 2 red new potatoes
- 2 (4-ounce) ahi tuna filets
- 2 tablespoons of capers, drained
- 1 cup vegetable oil
- 1 large head of Boston lettuce, washed and dried
- 1 1/2 pounds green beans, trimmed, blanched, and dried
- 3-4 tomatoes, cored and quartered
- 8 hard-boiled eggs, quartered lengthwise
- 1 can flat anchovy fillets, packed in oil
- 1/2 cup black pitted nicoise olives
- 2 egg yolks
- 1/2 teaspoon hot mustard
- 1 tablespoon white wine vinegar, plus 4 teaspoons
- 1 tablespoon water
- 1 cup vegetable oil
- 1 tablespoon salt
- 2 cloves garlic, minced
- 1 tablespoon dill, chopped
- 1 tablespoon parsley, chopped
Place washed potatoes in pot of water. Bring to a simmer and cook for 20 minutes, or until a knife goes into the potato easily. Drain and cool. Then slice into bite-sized wedges.
Season tuna generously on both sides with salt and pepper. Heat grill or griddle on high. Wave your hand over the grill or griddle - if it is too hot to leave it there for more than 5 seconds, it is ready. Place tuna on griddle to sear. If using a grill, place tuna at a 45-degree angle (or 2 o'clock) to get the cross-hatch marks. When the edges of the tuna begin to change color and the brown lines are left, turn the tuna in the opposite direction (at 10 o'clock) to get the opposing cross-hatch marks. Flip tuna over and follow the same procedures. Tuna should be rare on the inside.
In a mixing bowl, whisk together yolks, mustard, 1 tablespoon vinegar, and 1 tablespoon water until the yolks become thick, pale yellow, and double in volume. Then slowly drizzle in the oil while whisking vigorously until all the oil is incorporated. The consistency should be thick and creamy without the oil separating. Stir in remaining vinegar, salt, garlic, dill and parsley. Place lettuce in a large bowl and toss with dressing. Slice the tuna in half-inch pieces against the grain and place in the middle of the salad. Arrange the potatoes, green beans, tomatoes, hard-boiled eggs, anchovies, and olives in clusters. Scatter the capers over the salad. Serve the extra dressing on the side.