Wolfgang's Grilled Tuna Niçoise Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Green beans - blanched
3/4 cup	177ml	Extra-virgin olive oil - divided
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Fresh thyme leaves - minced
1		Onion - peeled, and (large)
		Cut into 1/4" rings
2 cups	474ml	Roasted bell peppers in 1/4" strips
1 cup	237ml	Niçoise Salad Dressing - (see recipe)
3/4 lb	340g / 11oz	Small new potatoes - boiled
2 cups	125g / 4.4oz	Mixed red and yellow cherry tomatoes - halved
4		French bread, preferably sourdough
1		Garlic clove - peeled
4 tablespoons	60ml	Herbed goat cheese
4 teaspoons	20ml	Black And Green Olive Tapenade - (see recipe)
2		Twelve-ounce tuna steaks abt 1" thick - seasoned with
		Freshly-cracked coriander seeds, cracked
		Black pepper, and kosher salt to taste
8 cups	880g / 31oz	Mixed baby lettuces - washed, dried
1/2 cup	118ml	Pitted Niçoise olives
2		Hard-boiled eggs - peeled, quartered
8		Anchovy fillets

Recipe Instructions

Season the blanched beans with 2 tablespoons olive oil, salt, pepper and thyme to taste. Reserve in a bowl.

In a small saute pan, heat 2 tablespoons olive oil. Saute 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 pepper strips and 1/4 cup Niçoise Salad Dressing. Reserve.

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

In a small bowl, toss together the tomatoes and 1/4 cup Niçoise 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 oven for six to eight 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.

Heat a charcoal or gas grill until very hot. Brush the tuna fillets with olive oil and grill for 2 to 3 minutes each side searing the outside but keeping the centers rare. Remove from heat and allow to rest before slicing each tuna fillet into 6 slices.

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

Divide the green beans, onion, bell peppers, potatoes, tomatoes and olives into 4 portions and arrange in a dramatic fan around the rim of each plate. Then arrange the eggs and finally the anchovies. Mound a quarter of the lettuce in the center of each plate. Arrange tuna slices around the sides of the salad and finish the salad by placing a crostini on top. Be as creative as you can!

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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