Grilled Ahi Tuna Nicoise Salad

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4 ounces haricots verts

6 tablespoons extra virgin olive oil

Kosher salt

Freshly ground black pepper

Fresh thyme leaves, minced

1 medium onion, peeled, trimmed, and sliced

1 red bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips

1 yellow bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips

3/4 cup Nigoise Salad Dressing, recipe follows

6 ounces fingerling potatoes, boiled and peeled

1 cup red and yellow pear and Sweet 100 cherry tomatoes, cut in halves

2 slices bread, preferably sourdough

1/2 garlic clove, peeled

2 tablespoons Herbed Goat Cheese, recipe follows

2 teaspoons Black and Green Olive Tapenade, recipe follows

2 (6-ounce) center-cut Ahi tuna fillets, seasoned with freshly cracked coriander seeds, cracked black pepper, and kosher salt, to taste

4 cups mixed baby lettuces, washed and dried

6 tablespoons pitted Nigoise olives

3 quail eggs, boiled, peeled, and halved

6 anchovy fillets


Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000

1/4 cup fresh lemon juice

1/4 cup red wine vinegar

1/4 cup Dijon mustard

2 tablespoons minced garlic

2 tablespoons minced shallots

1 1/2 cups extra virgin olive oil

Freshly ground white pepper



1 cup Nigoise olives, pitted

1 cup small green French olives (Picholine), pitted

1/4 cup oven-dried tomatoes, drained, recipe follows

1 tablespoon capers

1 clove garlic

1 anchovy fillet

1/2 tablespoon chopped fresh basil leaves

1/2 tablespoon chopped fresh thyme leaves

1/2 tablespoon chopped fresh flat-leaf parsley leaves

1/4 tablespoon chopped fresh oregano leaves

1/4 cup extra virgin olive oil

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