Fresh Tuna Salad Niçoise

A light dinner entrée salad - balsamic vinegar is the secret ingredient!

Ingredients:

• 1 lb. tuna steak, cut 1.25" thick
  Marinade:
• 1 Tbsp. chopped, fresh thyme
• 1 clove garlic, minced
• freshly ground pepper
• 1/4 cup olive oil
  Vinaigrette:
• 2 shallots, minced
• 2 Tbsp. chopped, fresh thyme
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil, preferably extra virgin
• freshly ground pepper
  Vegetables:
• 1/2 lb. green beans
• 3/4 lb. red potatoes, halved, quartered, or sliced
• 1/2 pint cherry tomatoes, halved
• mixed salad greens

Directions:

Whisk together marinade ingredients and pour over steak. Marinate, turning occasionally for one hour at room temperature, or four hours in the refrigerator. Grill or broil tuna 10-12 minutes, or until flesh is fairly firm. Do not overcook! Cut into chunks.

Combine ingredients for the vinaigrette. Set aside.

Cook green beans in a large pot of salted, boiling water for 3-5 minutes or until crisp-tender. Drain and plunge into ice water. Drain, and pat dry. Cook potatoes in a large amount of salted, boiling water for 6-10 minutes or until barely tender. Drain.

Place tuna, green beans, potatoes, and cherry tomatoes in separate bowls, and drizzle the vinaigrette evenly over them. Toss to coat. Marinate for one hour at room temperature or up to four hours in the refrigerator.

To serve: Arrange the tuna and vegetables on a bed of crisp mixed greens, either on a large platter or on individual plates.

Makes 4 servings