recipes barefoot contessa

Grilled Tuna Nicoise Platter (Serves 8)

Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Photo: Melanie Acevedo

8 1-inch-thick fresh tuna steaks (about 4 pounds)
Olive oil
Kosher salt
Freshly ground black pepper
3/4 pound haricots verts, stems removed and blanched
1 recipe French Potato Salad (see recipe)
2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in half
1/2 pound good black olives, pitted
1 bunch watercress or arugula
1 can anchovies (optional)

Vinaigrette:
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil

To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.