Grilled Tuna Salad Ingredients:

For Dressing:

1 cup extra-virgin olive oil

¼ cup red-wine vinegar

1 ½ finely chopped fresh basil

1 ½ tsp. minced thyme

2 tsp. Dijon mustard

Rounded ½ tsp anchovy paste

2 ½ tbsp minced shallot

1 large garlic clove (minced and mashed to paste with ½ tsp salt)

For Salad:

1 ½ pound tuna steak

¾ green beans, trimmed

Vegetable oil for brushing

1 pt grape or cherry tomato

1 ½ pound small  potato

4 hard-boiled eggs, quartered

¾ pound lettuce

2/3 cup small brine-cured olives

¼ cup drained bottled capers

3 tbsp of finely chopped fresh parsley or basil

Directions

Dressing:

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.

Salad:

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