Fresh Tuna Salad Niçoise

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

1 lb tuna steak, cut 1 1/4-inch thick

1 Tbsp fresh thyme, chopped
1 clove garlic, minced
Freshly ground pepper
1/4 cup Vera Jane's Extra-Virgin Olive Oil

2 shallots, minced
2 Tbsp fresh thyme, chopped
2 cloves garlic, minced
1 tsp salt
1/4 cup Aunt Angie's Balsamic Vinegar of Modena
1/2 cup Vera Jane's Extra-Virgin Olive Oil
Freshly ground pepper

1/2 lb green beans
3/4 lb red potatoes, halved, quartered, or sliced
1 pint cherry tomatoes, halved
Mixed salad greens

Whisk together marinade ingredients and pour over steak. Marinate, turning occasionally for twenty minutes at room temperature. Grill or broil tuna ten to twelve minutes, or until flesh is fairly firm. Cut into chunks.

Combine ingredients for the vinaigrette. Set aside.

Cook green beans in a large pot of salted, boiling water for three to five 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 six to ten 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 twenty minutes.

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

Allergy Warning: Contains fish