Salad Nicoise with Grilled Tuna
1 lb. sushi grade tuna, marinated, cooked and sliced thin
1 lb. small red new potatoes, scrubbed and halved
6 large eggs
1/2 lb. green beans, stems trimmed
2 cups grape tomatoes, halved
1/4 cup black or Kalamata olives
Salt and pepper to taste
Place marinade into a baking dish or bowl and place tuna into it. Allow to marinate for 15 minutes to 30 minutes.
Remove tuna from marinade and discard the marinade. Grill tuna to desired doneness. Set aside to cool.
Separately boil green beans and potatoes until fully cooked. Set aside to cool.
Boil eggs until hard boiled.
Chop green beans into bite size pieces. Slice potatoes into medallions. Peel eggs and slice into quarters.
Arrange all salad items neatly on a salad platter. Arrange grilled tuna on top. Drizzle with dressing and serve.
Honey Balsamic Vinaigrette
1/4 cup Balsamic vinegar
1 Tbsp. Dijon mustard
2 tsp. honey
1/4 cup extra-virgin olive oil
In a food processor blend together vinegar, mustard, honey and pepper.
Slowly add oil to create an emulsion. Toss with salad.
1/2 Tbsp. Dijon mustard
1 clove garlic, minced
1/2 tsp. granulated sugar
3/4 tsp. salt
1/8 tsp. pepper
1/2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1/4 cup red wine vinegar
1/4 cup olive oil
Whisk all ingredients together. Place Tuna into marinade.