Tuna Redo

A couple of nights ago I grilled tuna for dinner, but the tuna steaks were much larger than the ones they had on display in the seafood case.  I asked the fish monger if they had any a little fresher in the back and he agreed to cut me a couple. And he did, a couple of gigantic steaks that were big enough for 4 rather than 2.  I was not going to let one cook and the other hang out in the meat cooler so i just went ahead and cooked them both.  I didn't mind the leftover hanging out for a day, but I was not going to let it ruin and be thrown away,

Son2 was eating with us tonight so I needed to make something all 3 of us could eat from the one steak. Oh, yeah and it had to be created from stuff I already had at the house. because I didn't want to go to the store.  A little creative noodling and I came up with a fractured version of an easy standby.

                                                         Almost Tuna Nicoise

I cooked tuna steak, sliced thinly
12 small new potatoes, scrubbed and cooked to tender then sliced in half
1 12 ounce pack frozen french cut green beans, cooked and rinsed to cool quickly
1  hard boiled egg per person (except for me) Peeled and cut in quartered
carton of cherry tomatoes, washed
chopped scallions (green part only)

Put the cooked and sliced new potatoes in a bowl, add the green beans and pour 1/2 of the dressing over them.  Toss lightly, add the tomatoes and toss gently. Plate equally into 2 large or 3 medium servings (Use a breakfast plate because it looks prettier) Artfully arrange the tomatoes in a pretty pattern, top with the tuna slices and place the quartered eggs in a nice little arrangement on the plate. Pour the remaining dressing equally for each serving over the tuna. Sprinkle with the scallion tops and add a few capers.  You really should put a few olive slices too but I didn't have any, (Oh well)

3 tablespoons red wine vinegar
juice from 1 lemon
2 teaspoons dijon mustard
1/2 teaspoon dried tarragon
1 teaspoon dried parsley
1 shallot minced
1 clove garlic minced
salt and pepper to taste
1/2 cup olive oil

This is just a basic vinaigrette.  Add the ingredients in a glass bowl in the order they are listed and whisk and whisk and whisk a little more.  You want this to be an emulsion so just keep whisking until it thickens. Then it is ready for immediate use.


TheHub was adamantly against having a seafood salad for supper.  He not only loved it, but he wants to have it a day or two after each time we grill tuna. I am so excited because it salvaged the tuna, provided us with a really tasty dish, and it was insanely easy. (Shhhh . . .  don't tell)