grilled tuna salad with salsa verdi

• 2 slices white bread, crusts removed
• 2 tablespoons red wine vinegar, plus extra if needed
• 2 bunches flat leaf parsley, leaves only
• 1 bunch basil
• 2 cloves garlic, chopped
• 3 anchovies
• 2 tablespoons capers packed in salt, rinsed
• 1 cup extra virgin olive oil, plus extra if needed
• 1 hardboiled egg, chopped
• salt and pepper
• 2 (8 ounce) tuna fillets
• 2 tablespoons olive oil
• 1 yellow bell pepper
• 8 ounces green beans, blanched
• 8 ounces new potatoes, boiled

1. for the salsa verdi, place the bread in a small bowl, sprinkle with red wine vinegar let it sit for 5 minutes.
2. squeeze it dry and crumble it into a food processor.
3. add parsley, basil, garlic, anchovies, capers and process until a paste forms slowly add olive oil, with motor running until this emulsifies.
4. taste, add more vinegar or oil if needed, add salt& pepper and egg and quickly pulse so it still has some texture refrigerate until ready to dress the salad.
5. boil potatoes until tender, about 15 minutes.
6. you can add green beans to the potatoes for the last minute of cooking time, to blanch them, drain coat tuna with olive oil, and grill 5 minutes per side until cooked- (you can do this on a grill, under a broiler, in a george forman grill, stovetop grill pan, etc) cut tuna into strips.
7. cut yellow pepper into strips.
8. cut potatoes in half.
9. to assemble add potatoes, green beans, tuna and yellow pepper in a bowl.
10. add salsa verdi to taste, toss, serve.

white bread, red wine vinegar, flat leaf parsley, basil, garlic, anchovies, capers, extra virgin olive oil, egg, salt, tuna fillets, olive oil, yellow bell pepper, green beans, potatoes

Taken from www.food.com/recipe/grilled-tuna-salad-with-salsa-verdi-68694 (may not work)