Best Courgette Watercress Salad With Grilled Fish Herbed Aïoli Recipes

Herbed Shrimp Salad with Watercress on Toasted Brioche image

Yield Makes 4 sandwiches

Number Of Ingredients 7

1 1/4 pounds small shrimp (about 60), shelled and deveined
1/4 cup mayonnaise
1/2 cup finely diced celery
1 to 2 tablespoons minced fresh chives, tarragon, or dill
2 teaspoons fresh lemon juice
1 cup watercress sprigs
eight 1/2-inch slices brioche or challah, toasted lightly

Steps:

In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. Drain shrimp well and cool completely.
Chop shrimp and in a bowl toss with mayonnaise, celery, herbs, lemon juice, and salt and pepper to taste. Make 4 sandwiches with shrimp salad, watercress sprigs, and bread, pressing together gently.

Grilled Tuna with Herbed Aïoli image

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons dried tarragon
2 large garlic cloves, finely chopped
1/3 cup mayonnaise
4 7-ounce tuna steaks (each about 1 inch thick)

Steps:

Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.