Grilled Ahi Nicoise Salad
A perfect recipe pairing for Bells Up Winery's Rosé of Pinot Noir!
Ingredients
- 2 tbsp Dijon mustard
- 2 tbsp champagne vinegar
- 1 tbsp lemon juice freshly squeezed
- 1 tsp kosher salt plus more for seasoning
- 1 tsp black pepper plus more for seasoning
- 1 tsp Herbs de Provence
- 2 cloves garlic minced
- 10 oz mixed salad greens
- 1 lb fresh ahi tuna
- 4 eggs
- 12 oz mini potatoes
- 8 oz green beans or Haricots Verts
- 3/4 cup kalamata olives sliced
- 2 tbsp capers
- Maldon Sea Salt flakes for garnish
Instructions
- In a small mason jar with a lid, combine Dijon, vinegar, lemon juice, salt, pepper, herbs, and garlic. Close lid and shake well. Ta-da!You’ve just made your salad dressing.
- Add eggs to a pot and cover with cold water.Bring water to a boil. Once water begins boiling, set a timer for 6 minutes. At the 6-minute mark, transfer eggs to a bowl of ice water using a slotted spoon.Let eggs cool in ice bath for a few minutes before peeling the shells off the eggs. Set aside.
- Add 12 ounces of mini potatoes to the same pot of water used to boil the eggs. Top off water if needed. Boil potatoes until fork tender. Remove with a slotted spoon and set aside.
- Using the same pot of water (again!), steam the green beans. Place a steaming basket filled with green beans above the boiling water and cover with a lid. If you don’t have a steaming basket, you can cheat by using a metal colander. Steam green beans until they turn a bright green color and are tender but still have a crunch (about 4 minutes). Set aside
- Pre-heat the barbeque for the ahi. Make sure the barbeque is hot to prevent the ahi from sticking. Coat the ahi with olive oil, salt, and pepper (to taste). Sear the ahi for 1-2 minutes per side. If you have a particularly thick ahi steak, aim for 3-4 minutes per side. When finished, the ahi should be raw inside with grill marks on the outside. Remove from grill and set aside.
- Prepare the salad ingredients. Cut potatoes into bite-sized pieces. Cut green beans into 1-inch pieces. Slice the Kalamata olives. Using a serrated knife, gently slice each of the hardboiled eggs.
- Prepare the mixed greens. In a large salad bowl,combine the mixed greens and the desired amount of salad dressing. Toss to combine.
- Sprinkle 2 tablespoons of capers onto mixedgreens and arrange the vegetables, eggs, and olives on the salad. Slice thegrilled ahi tuna against the grain of the fish. Place your grilled ahi on thesalad, garnish with Maldon sea salt flakes, and pair with a glass of Bells UpPrelude Rosé!