BAREFOOT CONTESSA TUNA NICOISE PLATTER

BAREFOOT CONTESSA TUNA NICOISE PLATTER image

Yield 8 Servings

Number Of Ingredients 15

8 1-inch-thick fresh tuna steaks (about four pounds)
olive oil
kosher salt
freshly ground black pepper
3/4 pound haricots verts, blanched
1 recipe French potato salad (included in this cookbook)
2 pounds ripe tomatoes cut into wedges
8 hard-cooked eggs, peeled and cut in half
1/2 pound good black olives, pitted
VINAIGRETTE:
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 tablespoons best quality extra virgin olive oil

Steps:

Heat BBQ to very high heat. Brush 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, and olives, 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.