Grilled Tuna Salad

• 4 medium waxy potatoes, like Yellow Finn, Yukon gold, or Bintje
• 1 1/2 pounds fresh tuna steak, cut at least 1 inch thick
• 2 red or yellow bell peppers (or 1 of each), roasted, skinned and seeded
• 1/2 cup extra-virgin olive oil, or more as needed
• Kosher salt and freshly ground pepper to taste
• 3 shallots, peeled and finely chopped
• 2 tablespoons finely chopped Italian parsley
• 1/4 cup sherry vinegar or white-wine vinegar, or more as needed
• 4 large handfuls of mixed greens, like basil, arugula, radicchio, bibb lettuce, chicory, dandelion and endive
• 2 tomatoes, peeled, cut into 6 wedges and seeded

1. Put the potatoes in a 4-quart pot and cover with cold water.
2. Simmer gently until tender, about 25 minutes, being careful not to overcook them.
3. Meanwhile, prepare the grill, adjusting the rack 2 inches above the coals.
4. Trim the tuna, discarding the skin and any dark purple flesh.
5. Refrigerate.
6. Cut the roasted peppers lengthwise into 1/4-inch-wide strips.
7. Put in a bowl and toss with 1 tablespoon of the olive oil.
8. Season with salt and pepper and set aside.
9. Drain the potatoes and peel while still hot.
10. Slice into 1/4-inch rounds and arrange 1/4 of them in a pie plate or casserole.
11. Sprinkle with 1/4 of the shallots, 1/4 of the parsley and salt and pepper.
12. Repeat the layers until all the potatoes are used.
13. Whisk 2 teaspoons of the vinegar with 1 tablespoon of the oil and pour over the top.
14. Lightly rub the tuna steaks with 1 tablespoon of the olive oil and season with salt and pepper.
15. Grill until charred on the outside and rare in the center, about 2 minutes per side.
16. Place the greens in a large salad bowl and top with the potato mixture, the peppers and the tomatoes.
17. Slice the tuna into 1/4-inch strips and arrange on top of the salad.
18. Just before serving, make a vinaigrette from the remaining vinegar and oil and pour over the salad.
19. Season with salt and pepper.
20. Taste and toss with more vinegar or oil if needed.
21. Serve immediately.

potatoes, tuna, red, extravirgin olive oil, kosher salt, shallots, italian parsley, sherry vinegar, handfuls of mixed greens, tomatoes

Taken from cooking.nytimes.com/recipes/5718 (may not work)