Saturday, August 25, 2012

Grilled Tuna and Potato Salad for Guests

Fixing guests dinner tonight and this is on the menu. Thought I would share, if you are interested.

The method of serving uses a common plate in the center of the table and everyone serving to their own plates from it. I love this way of dining and use it often with a variety of foods - Paella, for instance.

Note, you do not see salt used anywhere in this recipe. I have stopped cooking with additional salt for many reasons. This is a personal choice in our house, but I am not Billy Sunday about it, please feel free to add salt if you like - most people do.
And it is on our table for those guests who want it.

The Dressing:

1/2 cup Extra Virgin Olive Oil
1/2 cup Dijon Mustard
1/4 cup White Balsamic Vinegar

Whisk together the mustard oil and vinegar until emulsified.

For the salad

14-16 small red new potatoes or yukon gold
If using larger potatoes cut them into smaller pieces so
that they are uniform in size.
16 oz of french cut green beans, frozen or fresh
1/4 cup chopped fresh Dill
4 oz drained capers.

In a large pot bring enough water to cover the potatoes to a boil.
Put the potatoes in and cook until just barely fork tender. About 20 minutes.
Do not over cook the potatoes. Take them out of the water immediately and let stand until cool enough to handle. Dice into 1/2 inch cubes.

While dicing the potatoes, place the beans in a steamer basket above the potato water and steam for about 2-3 minutes if frozen beans, 3-5 minutes if using fresh green beans.

Fold the dressing into the potatoes, beans, capers and dill. Let cool.

Grill 4 to 6 tuna steaks over medium-high heat. 2 - 3 minutes per side for medium rare.

To serve, place the room temperature potato salad in the center of a large platter. Ring it with nicoise ingredients of your choosing: hard boiled eggs, cherry tomatoes, artichoke hearts, olives, etc. The tomatoes I used were heirlooms from my garden.

Place the tuna steaks on top of the potato salad and serve.

For the wine? A Chardonnay or Pinot Noir would be good depending on whether you prefer red or white.

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