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Grilled Tuna Salade Niçoise

2 faves
Nutrition per serving    (USDA % daily values)
CAL
785
FAT
173%
CHOL
118%
SOD
32%

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Ingredients for 6 servings

1/4 cup red-wine vinegar

2 1/2 tablespoons minced shallot

2 teaspoons dijon mustard

1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

Rounded 1/2 teaspoon anchovy paste

1 cup extra-virgin olive oil

1 1/2 teaspoons minced fresh thyme

1 1/2 tablespoons finely chopped fresh basil

3/4 lb green beans (preferably haricots verts), trimmed

1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)

1 1/2 lb (1-inch-thick) tuna steaks

vegetable oil for brushing

1/4 cup drained bottled capers (1 1/2 oz)

3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces

1 pt cherry or grape tomatoes

2/3 cup Niçoise or other small brine-cured black olives

4 hard-boiled large eggs, quartered

3 tablespoons finely chopped fresh parsley and/or basil

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