Grilled Tuna Nicoise With Citrus Marinade
Ingredients
Italian Dressing
- 3 Tbl Red or White Wine Vinegar
- 1 Tsp Minced Garlic
- 1 Tsp Honey
- 1 Tsp Dijon Mustard
- 1/2 Tsp Salt
- 1/2 Tsp Onion Powder
- 1/4 Tsp Dried Basil
- 1/4 Tsp Dried Oregano
- Pinch Red Pepper Flakes
- Black Pepper
- 1/4 Cup Vegetable Oil
- 1/4 Cup Extra Virgin Olive Oil
Citrus Marinade
- 1/2 Cup Fresh Lime Juice
- 1/4 Cup Vegetable Oil
- 2 Green Onions, chopped
- 1 Tsp Dried Tarragon
- 1/4 Tsp Garlic Powder
- 1.4 Tsp Salt
- 1/4 Tsp Black Pepper
Salad
- 1 Tuna steak
- 2 Cups Fresh Green Beans
- 4 Cups Romaine Lettuce leaves, washed and torn
- 8 Small Red Potatoes, cooked and quartered
- 1 Cup Chopped Seeded Fresh Tomato
- 4 Hard-cooked Eggs, chopped
- Slice Red Onions
- Chopped Black Olives
Instructions
Italian Salad Dressing
- Combine vinegar, garlic, honey, mustard, salt, onion powder, basil, oregano, red pepper flakes and black pepper in small bowl.
- Wisk in vegetable oil and olive oil in thin steady stream until well blended. Or combine all ingredients in jar with tight fitting lid; cover jar and shake until well blended. Store in refrigerator
Citrus Marinade
- For marinade, whisk lime juice, oil, green onions, tarragon, garlic powder, salt and pepper in medium bowl Place tuna in large resealable food storage bag; add marinade. Seal bag; turn to coat. Marinate in refrigerator 1 hour, turning occasionally.
Salad
- Prepare grill for direct cooking. Drain tuna; discard marinade. Grill 8 to 10 minutes or until tuna begins to flake when tested with fork, turning once. (or broil tuna 4 inches from heat, 8 to 10 minutes, turning once.) Slice tuna into 1/4 inch thick slices; set aside
- Bring 2 cups water to a boil in large saucepan over high heat. Add beans; cook 2 minutes. Drain; rinse under cold water.
- Place lettuce on large serving platter. Arrange tun, beans, potatoes, tomato, eggs, onions and olives on lettuce. Serve with dressing.