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Mother's Day Luncheon |
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Salade Niçoise
8 4- to 5-ounce fresh or frozen ahi or sushi-grade tuna steaks, cut 1 inch thick
1/3 cup sherry vinegar
1/4 cup finely chopped shallots
2 tablespoons Dijon-style mustard
1/4 cup plus 2 tablespoons olive oil
2 anchovy fillets, rinsed and mashed
Salt
Freshly ground black pepper
1 pound tiny new potatoes, quartered
12 ounces green beans
12 cups Bibb or Boston lettuce leaves
1 cup thinly sliced radishes
1 cup niçoise olives or kalamata olives, pitted
Thaw fish, if frozen. Rinse fish; pat dry. For dressing, in small bowl combine vinegar and shallots. Whisk in mustard. Add 1/4 cup oil in thin, steady stream, whisking constantly. Stir in anchovy; season to taste with salt and ground black pepper. Remove 2 tablespoons of dressing for brushing fish; set aside remaining dressing until ready to serve.
Brush tuna steaks on both sides with reserved 2 tablespoons dressing. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of the tuna steaks. Cook for 2 minutes; turn. Cook 2 minutes more or until tuna just flakes but is still pink in center.* Repeat with remaining oil and tuna.
Meanwhile, in large saucepan cook potatoes in boiling water for 7 minutes. Add green beans; cook for 2 minutes more or until potatoes are tender. Drain; cool slightly.
To serve, slice tuna steaks into thin slices. Arrange tuna, potatoes, green beans, lettuce leaves, radishes, and olives on dinner plates. Pass remaining dressing. Makes 8 servings.
*For medium doneness, cook tuna 4 minutes per side.
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