Grilled Tuna Salad Ingredients:

nFor Dressing:nn1 cup extra-virgin olive oilnn¼ cup red-wine vinegarnn1 ½ finely chopped fresh basilnn1 ½ tsp. minced thymenn2 tsp. Dijon mustardnnRounded ½ tsp anchovy pastenn2 ½ tbsp minced shallotnn1 large garlic clove (minced and mashed to paste with ½ tsp salt)nn nnFor Salad:nn1 ½ pound tuna steaknn¾ green beans, trimmednnVegetable oil for brushingnn1 pt grape or cherry tomatonn1 ½ pound small  potatonn4 hard-boiled eggs, quarterednn¾ pound lettucenn2/3 cup small brine-cured olivesnn¼ cup drained bottled capersnn3 tbsp of finely chopped fresh parsley or basilnn nnDirectionsnn nnDressing:nn n

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1. Combine vinegar, garlic paste, shallot, and anchovy paste in a small bowl. Add the olive oil in a slow stream while whisking until emulsified. Add basil, thyme, salt and pepper then whisk.

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nSalad:n

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1. Cook green beans in boiling water with salt until crisp and tender, around 3 to 4 minutes. Remove from water then transfer right away into a bowl of ice-cold water. In the same pot, add the potato and simmer uncovered until tender. Drain the potato and cut into halves and toss with 2 tbsp of dressings in a bowl.

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2. Prepare the grill. Brush the tuna steak with oil then season with salt and pepper. Grill on a lightly oiled rack, turning over once until browned on the outside but pink in the center. When done, let the tuna steak stand for 3 minutes then cut into 3 large pieces. Transfer the tuna into a separate platter then drizzle with dressings and top with capers.

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3. Transfer the potatoes to the tuna platter. Toss the green beans, lettuce, and tomatoes with dressing and season with salt and pepper then transfer it to the tuna platter.

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4. Arrange the eggs and olive on the platter then sprinkle the salad with chopped basil or parsley.

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