Grilled Tuna Nicoise with Paradise Kitchen Vinaigrette

Chef Daniel Orr has a succulent take on what can be done with Caribbean tuna and salad. Here is a particularly tasty mix.

Ingredients

2T champagne vinegar

1/2T Thai fish sauce

1tsp Dijon mustard

¼ tsp chilies, minced (use your favorite)

1tsp green curry paste

¾ c. extra-virgin olive oil

1T fresh tarragon, chopped

2T fresh cilantro, chopped

1 small shallot, minced

Sea salt and ground pepper to taste

16 oz fresh tuna steak (sushi quality)

½ lb. green beans, trimmed, blanched

1 ½ lb. small new potatoes

4c. assorted greens

1c. mixed herbs, such as chervil, parsley, and basil

½ c. red onion, thinly sliced

½ c. pitted Nicoise olives

1 c. cherry tomatoes, halved

1 hard-boiled egg, peeled and quartered

In a small bowl, whisk together the vinegar, Thai fish sauce, mustard, chilies, and a Curry paste. Slowly whisk in olive oil. Mix in the tarragon, cilantro, and shallot and season with salt and pepper to taste. Marinate tuna for 10 to 15 minutes and a little vinaigrette. Blanch the green beans and chill in ice water. Dress with 1/8 cup vinaigrette. Boil the potatoes until tender, about 12 minutes, chill, and dress with 1/4 cup vinaigrette. Mix the greens and herbs in a bowl and arrange salad on the large serving platter, placing individual salad ingredients over the greens decoratively. This can be done ahead of time and placed in the refrigerator until needed. Removed 10 to 15 minutes before serving. Just before you are ready to sit Preheat grill to high heat. Spray the grill with olive oil cooking spray. Grilled tuna until cooked to desired doneness. Use rare to medium rare, approximately 2 to 3 minutes on each side depending on thickness and grill temperature. Let tuna rest for two minutes. Sliced tuna into beautiful red ribbons. Finished by arranging the tuna attractively over the salad and drizzle with remaining vinaigrette.

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