By Karin Calloway
Grilled Tuna Nicoise Salad
Having an indoor grill on my Viking has led me to experiment and transform some of my favorite recipes. This Grilled Tuna Nicoise Salad takes the traditional salad of canned tuna, boiled new potatoes, steamed green beans and Nicoise olives and turns it into a grilled delight. I’ve replaced the traditional canned tuna with fresh tuna steaks. The steaks are marinated in a lemony vinaigrette, then are grilled to desired doneness.
Place your grilled assortment atop mixed greens along with the olives and cherry tomatoes for a wonderful entree salad. Some reserved vinaigrette that was used to marinate the tuna steaks, with the addition of drained capers and chopped fresh basil, becomes the dressing for the salad. This is a simple and satisfying spring meal that also would be wonderful for Al Fresco dining and outdoor grilling this summer.
Drain potatoes and set aside to cool. Slice potatoes into 1/2-inch thick slices. Brush both sides of the potatoes with olive oil and season with salt and freshly ground black pepper. Toss the asparagus spears with olive oil and season with salt and freshly ground black pepper. Preheat range-top grill on high setting for 5 minutes. Remove steaks from marinade and grill 3 to 4 minutes per side. Place the sliced potatoes and asparagus spears on the grill and grill for 3 to 4 minutes per side.
Line serving plates with the mixed greens. Add the capers and chopped basil to the reserved vinaigrette. Top the greens with the grilled asparagus, new potatoes and tuna steaks. Distribute the cherry tomatoes and olives evenly around plate and top with the vinaigrette.
Makes 2 servings.