Grilled Tuna And Pearl Barley Niçoise

• 1/2 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons anchovy paste
• 2 teaspoons herbes de Provence
• 1/4 teaspoon ground pepper
• 1 tablespoon thinly sliced fresh basil
• 4 garlic cloves, minced
• 4 cups water
• 1 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1 pound green beans
• 2 tablespoons cracked pepper
• 6 (3/4-inch-thick) tuna steaks (about 2 pounds)
• 2 hard-cooked eggs, sliced
• 1 fennel bulb, cut into 1/4-inch strips
• 1/2 purple onion, cut in half and thinly sliced
• 6 plum tomatoes, cut into wedges (about 3/4 pound)
• 30 nicoise olives
• Bibb lettuce leaves

1. Whisk together first 7 ingredients in a small bowl. Set dressing aside.
2. Bring 4 cups water to a boil in a large saucepan. Add barley and salt; cover, reduce heat, and simmer 45 minutes. Remove from heat; let stand 5 minutes. Drain, if necessary. Stir in 1/3 cup dressing, reserving remainder.
3. Cook beans in boiling water until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
4. Press cracked pepper over tuna. Grill, covered with grill lid, over high heat (400u0b0 to 500u0b0) 3 minutes on each side or until desired degree of doneness.
5. Arrange tuna, barley, green beans, egg slices, and next 4 ingredients onto lettuce-lined plates. Drizzle with reserved dressing.

lemon juice, extravirgin olive oil, anchovy paste, herbes, ground pepper, fresh basil, garlic, water, pearl barley, salt, green beans, cracked pepper, tuna, eggs, fennel bulb, purple onion, tomatoes, niueoise

Taken from www.myrecipes.com/recipe/grilled-tuna-pearl-barley-nioise (may not work)