Serves 4
A French classic goes Greek with cucumber, feta, and oregano. Make extra fingerlings to have on hand for tossing into tomorrow’s lunch or dinner salad. Or, serve them as a side dish with just a drizzle of extra virgin olive oil and a squeeze of lemon or Red Wine Vinaigrette.
4 (6-ounce) tuna steaks
Kosher salt
Fresh ground black pepper
8 to 10 ounces haricots verts, blanched and shocked (see here)
20 Niçoise or other oil-cured olives with pits
12 fingerling potatoes, boiled
1 medium heirloom tomato, cored and cut into 1-inch chunks
½ English cucumber, peel on, cut on the diagonal into ¼-inch slices
½ cup slivered red onion
4 ounces feta cheese, cut into ½-inch cubes
2 tablespoons chopped mixed fresh herbs (parsley, mint, dill)
½ teaspoon dried oregano
1 cup Red Wine Vinaigrette (here)
Extra virgin olive oil for drizzling
Preheat a gas grill or grill pan over medium heat. Season the tuna with salt and pepper on one side and salt on the other. Grill the tuna to medium rare, about 3 minutes on each side.
Meanwhile, combine the haricots verts, olives, potatoes, tomato, cucumber, onion, feta, fresh herbs, and dried oregano and toss. Add ½ cup of the vinaigrette and toss to coat. Season with salt and pepper.
Divide the salad among four dinner plates, placing a tuna steak next to each salad. Drizzle with the remaining ½ cup vinaigrette and olive oil and serve warm.