21 Feb TUNA SALAD NIÇOISE
1 pound fresh tuna steaks, cut 1 inch thick
4 tbsp sherry vinegar
3 tbsp finely chopped shallots
2 tbsp Dijon -style mustard
4 tbsp first pressed olive oil
2 anchovy fillets, mashed
salt and pepper to taste
8 ounces tiny new potatoes, quartered
6 ounces green beans
6 cups of Boston leaves
3/4 cup thinly sliced radishes
3/4 cup niçoise olives, pitted
fresh lemon slices for garnish
Rinse fish; pat dry. For dressing, in a small bowl combine vinegar and shallots. Whisk in mustard. Add olive oil in a thin, steady stream, whisking constantly. Stir in anchovy; season to taste with salt and pepper. Remove 2 tbsp of the dressing for brushing fish; set aside remaining dressing until ready to serve.
Brush the 2 tbsp dressing over both sides of the fish. Place fish on the greased, unheated rack of a broiler pan. Broil about 4 inches from the heat for 10 to 12 minutes or until the fish flakes easily with a fork, gently turning once halfway through broiling. Cut fish into slices.
Meanwhile, in a medium saucepan cook potatoes in boiling water for 10 minutes. Add green beans; cook for 4 minutes more or until potatoes are tender. Drain and cool slightly.
To serve, arrange fish, potatoes, green beans, lettuce leaves, radishes, and olives on 4 dinner plates. Serve with the remaining dressing. Fresh lemon slices for garnish.