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Salads
- Seafood |
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INGREDIENTS:
1 tuna steak (1 1/4 lbs), 1" thick
2 tbs olive oil
2 tbs red-wine vinegar
Salt; and freshly ground black pepper
3/4 lb green beans trimmed
1 pound potatoes peeled and cut into 1/2" cubes
1/3 cp coarsely chopped black olives
2 tbs chopped fresh flat-leaf parsley
1/2 cp Red-Wine Vinaigrette
4 hard-cooked eggs; coarsely chopped
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DIRECTIONS:
Place the tuna in a bowl and coat with the olive oil and vinegar.
Season with salt and pepper, then marinate for 15 minutes, turning
once or twice.
Cook the beans in a pot of boiling, salted water until just
tender, 3 to 4 minutes. Using a slotted spoon, remove them to a
colander and drain under cold water. Drain again. Set aside. Add
the potatoes to the boiling water and cook until just tender,
about 10 minutes. Drain them into a colander. Set aside.
Place a nonstick skillet over medium heat. Remove tuna from
marinade and sear in the skillet until lightly browned on the
outside and pale pink on the inside (5 minutes per side). Remove
to a plate and let rest for 5 minutes.
Cut the tuna steak into 1-inch slices across the grain and then
cut the slices into 1-inch cubes.
Cut the reserved green beans into 1/2 inch pieces and place in a
large bowl with the potatoes, olives and 1 tablespoon of chopped
parsley. Season with salt and pepper. Toss with 1/4 cup of the
vinaigrette.
Arrange the beans and potatoes on a large platter (it can be oval,
round or rectangular). Arrange the cubes of tuna decoratively over
the top and sprinkle with the chopped eggs. Drizzle with the
remaining 1/4 cup vinaigrette and sprinkle with the remaining
tablespoon of chopped parsley.
Servings: 6
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