GRILLED TUNA NICOISE PLATTER

Grilled Tuna Nicoise Platter image

Courtesy of "The Barefoot Contessa Cookbook," copyright 1999. I usually make this when my close friends come to spend the afternoon, and we either play cards or scrabble. I must say that I have tweaked it here and there adjusting it to our personal preferences. This recipe reminds me of Ina Garten, because it is simple, elegant, done with class and in excellent taste.

Provided by Manami

Categories Tuna

Time 2h20m

Yield 1 large platter, 8 serving(s)

Number Of Ingredients 30

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Ingredients

8 (1/2 lb) tuna steaks, 1-inch thick (about 4 lbs)
olive oil
kosher salt
fresh ground black pepper
3/4 lb French haricots vert, stems removed and blanched (french string beans)
2 lbs ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 lb good black nicoise olive, pitted
1 bunch watercress or 1 bunch arugula
1 (2 ounce) can anchovies (I use King Oscars Flat Fillets packed in good olive oil - 10-12 anchovies)
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
10 teaspoons olive oil
1 lb small white potatoes
1 lb small red potato
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 fresh ground black pepper
10 tablespoons olive oil
1/2 cup minced scallion (white & green parts)
3 teaspoons garlic powder (optional)
2 teaspoons capers, well drained (optional)
2 tablespoons minced fresh dill
2 tablespoons minced flat leaf parsley
2 teaspoons italian seasoning or 2 tablespoons julienned fresh basil leaves

Steps:

MAKE THE FRENCH POTATO SALAD:.
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 terry-cloth kitchen 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.
MAKE THE VINAIGRETTE:.
Combine the vinegar, mustard, 1/2 teaspoon salt, garlic powder, 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion.
Add vinaigrette to potatoes.
Add scallions, dill, parsley, basil or Italian seasoning, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper and stir until just combined.
Serve warm or at room temperature.
GRILL THE TUNA AND PREPARE THE PLATTER:.
To grill the tuna, get a charcoal or stovetop 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, capers and anchovies, on a large flat platter, if used, or you can serve each person individually.
MAKE 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.
Bon Appetit!