Salade Nicoise With Grilled Ahi

• FOR THE SALAD:
• 1/2 pounds Green Beans, Blanched And Crisped (Get The Skinniest You Can Find)
• 1 pound Fresh Ahi Tuna Steak, Sprinkled With Fresh Ground Pepper On The Chunky Side
• 3 cups Romaine Lettuce, Chopped
• 4 whole Hardboiled Eggs, Quartered
• 5 whole Roma Tomatoes, Quartered
• 1 whole Red Pepper, Seeded And Sliced
• 1 cup English Cucumber, Peeled And Sliced Into 1/2-inch Chunks
• 1/2 cups Brine Or Oil-cured Olives, Such As Nicoise Or Kalamata
• 1 pound Yukon Gold Potatoes, Boiled Till Tender And Cut Into Slices
• 3 Tablespoons Capers (optional)
• _____
• FOR THE DRESSING:
• 1/3 cups Red Wine Vinegar
• 1/3 cups Extra Virgin Olive Oil
• 3 Tablespoons Minced Shallots (love Shallots!)
• Freshly Ground Black Pepper

1. To blanche the beans: In a saucepan, heat water to boiling. Add beans and cook for 3-4 minutes till bright green. Drain and rinse with cold water for a minute or 2 to stop cooking. Set aside till tuna is cooked.
2. Heat your grill to high and grill tuna till nicely seared on the outside but relatively pink on the inside - about 3 to 4 minutes on each side. We have an ongoing debate about this in our house, with the Wonderfully Patient Spouse lobbying for well-done and me for barely. We compromise on "relatively pink."
3. On a large platter, arrange the romaine and then distribute the remaining ingredients, leaving some space in the center for the ahi. Once done grilling, place the tuna, sliced or broken into smaller pieces, in the center of salad. Sprinkle the capers over the salad. Top with dressing.
4. Dressing:
5. Whisk together red wine vinegar, minced shallots and extra-virgin olive oil till thick. Season to taste with fresh ground pepper.

salad, green beans, ground pepper, romaine lettuce, eggs, tomatoes, red pepper, cucumber, brine, potatoes, capers, dressing, red wine vinegar, olive oil, shallots, freshly ground black pepper

Taken from tastykitchen.com/recipes/salads/salade-nicoise-with-grilled-ahi/ (may not work)