Grilled Ahi Tuna Nicoise Salad

Yield: 2 servings
Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Ease of preparation: intermediate

4 ounces haricots verts
6 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Fresh thyme leaves, minced
1 medium onion, peeled, trimmed
1 red bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into
1/4-inch strips
1 yellow bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips
3/4 cup Nicoise Salad Dressing (recipe follows)
6 ounces fingerling potatoes, boiled and peeled
1 cup red and yellow pear and Sweet 100 cherry tomatoes, cut in halves
2 slices bread, preferably sourdough
1/2 garlic clove, peeled
2 tablespoons Herbed Goat Cheese (recipe follows)
2 teaspoons Black and Green Olive Tapenade (recipe follows)
Two 6-ounce center-cut Ahi tuna fillets, seasoned with freshly cracked coriander seeds, cracked black pepper, and kosher salt, to taste
4 cups mixed baby lettuces, washed and dried
6 tablespoons pitted nicoise olives
3 quail eggs, boiled, peeled, and halved
6 anchovy fillets

Trim the haricots verts, then blanch in boiling water and refresh in cold water. Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste. Reserve in a bowl.

Cut the onion into 1/4-inch round slices. In a small sauté pan, heat 2 tablespoons olive oil. Sauté the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper, to taste. Reserve in a bowl.

In a small bowl, toss together the roasted peppers and 1/8 cup Nicoise Salad Dressing. Reserve.

Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Nicoise Salad Dressing, and toss until well blended. Reserve.

In a small bowl, toss together the tomatoes and 1/8 cup Nicoise Salad Dressing. Reserve.

To make crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.

In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare. Remove from heat and slice each tuna fillet into 5 round slices.

In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nicoise Salad Dressing.

To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions. For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate. Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts. Place quail egg halves over the peppers and an anchovy over the potatoes. Mound half of the lettuce in the center of each plate. Arrange the tuna slices on the side of the salad and top the lettuce with the crostini.