Summer Niçoise Salad with Grilled Fish

Fish is a low-fat high-quality protein, and is filled with omega-3 fatty acids and vitamins. It’s rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium.

For the dressing:
1 tablespoon minced anchovies (about 4)
1 clove garlic, minced

2 tablespoons Dijon mustard

4 teaspoon fresh lemon juice

½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the salad:

8 to10 small red potatoes, halved or quartered, depending on size

1 large red onion, peeled and sliced 1/2 inch thick

2 plum tomatoes, halved

½ pound green beans, trimmed

extra-virgin olive oil

Kosher salt

1 to 1-1/2 pounds fresh tuna

Freshly ground black pepper

6 ounces Boston or bibb lettuce

4 anchovy fillets

2 tablespoons drained capers

4 hard-cooked eggs, peeled and halved

¼ cup Niçoise or other good-quality black olives

⅓ cup fresh basil leaves, cut into thin strips

Make the dressing:
In a food processor, pulse the anchovies, garlic, mustard, and lemon juice until combined. With the machine running, slowly add the olive oil, a few drops at first, and then in a slow, steady stream. Season with salt and pepper

Grill the salad:
Heat the grill. Lightly coat the potatoes, onion, tomatoes, and beans with oil and sprinkle with salt. Lightly brush the tuna with oil and sprinkle with salt and a little pepper. Grill the potatoes over medium-low heat and cook until they’re fork-tender, turning occasionally to keep them from sticking, 30 to 35 minutes. Put the onion, tomatoes, and green beans on a medium-high part of the grill. Grill the vegetables until they’re lightly charred and tender, moving the ingredients around so they don’t overcook. The onions will cook in 10 to 15 minutes, the tomatoes in 5 to 8 minutes, and the beans in 4 to 6 minutes. As the vegetables come off the grill, transfer them to a tray or a jellyroll pan, drizzle with dressing, toss lightly, and cover with foil to keep warm.

Meanwhile, grill the tuna over medium-high heat until it’s slightly pink in the center, about 6 minutes per side. Let it cool for a few minutes and slice. Line four salad plates with the lettuce and arrange the grilled vegetables and tuna on top. Garnish with the anchovies, capers, eggs, and olives. Drizzle with a little more dressing, sprinkle with the basil, and serve.

Serves 4.

Nutrition Facts:
Calories: 710
Fat Calories (kcal): 430
Fat: 48g
Saturated Fat: 8g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 33g
Cholesterol: 270mg
Sodium: 1640mg
Carbohydrates: 30g
Fiber: 5g
Protein: 41g