Grilled Tuna Nicoise Platter

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

1. Directions
2. 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.
3. 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.

ingredients, tuna, olive oil, kosher salt, freshly ground black pepper, string beans, salad, tomatoes, eggs, black olives, arrugula, anchovies, vinaigrette, vinegar, mustard, kosher salt, freshly ground black pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/grilled-tuna-nicoise-platter-50153761 (may not work)