Serves: 4
Total Calories: 391

FOR THE DRESSING:
1 tablespoon lemon juice, fresh
2 teaspoons Dijon style mustard
1 tablespoon red wine vinegar, or more to taste
salt and freshly ground black pepper, to taste
1 clove garlic, minced
1/4 cup olive oil, extra-virgin
1 to 2 anchovy fillet, rinsed, blotted dry, and finely chopped (optional)
1 tablespoon capers, drained
12 basil leaves, fresh, thinly slivered, plus 4 to 6 small sprigs for garnish
FOR THE SALAD:
4 tuna steaks (each 6 ounces and about 1 inch thick)
4 tablespoons olive oil, extra-virgin
2 tablespoons lemon juice, fresh
Coarse sea salt and cracked black peppercorns, to taste
1 pound red potato, small and scrubbed and cut in half
12 ounces green beans or haricots verts, ends trimmed
1 red onion, large, peeled and cut into 12 wedges (leave the root ends on)
salt and freshly ground black pepper, to taste
6 cups mesclun (mixed baby salad greens)
2 tomatoes, large, fresh and ripe, cut into wedges
2 eggs, hard-cooked, cut into wedges

1. Prepare the dressing. Place the lemon juice, mustard, vinegar, salt, pepper, and garlic in a mixing bowl and whisk until the salt is dissolved. Whisk in the oil in a thin stream, followed by the anchovies (if using), capers, and basil. Correct the seasoning, adding salt or vinegar as necessary the dressing should be highly seasoned. Set aside.

2. Place the tuna in a shallow dish with 2 tablespoons olive oil, the lemon juice, salt, and cracked black peppercorns. Turn the fish a couple of times to coat thoroughly with the marinade and let marinate in the refrigerator, for 30 minutes.

3. Preheat the grill to high.

4. Meanwhile, place the potatoes in a medium-size saucepan with lightly salted water to cover. Bring the potatoes to a boil, reduce the heat, and simmer until just tender, 8 to 10 minutes. Using a slotted spoon, remove the potatoes from the water, refresh under cold running water, and drain again. Return the water in the saucepan to a boil. Add the beans and cook in the rapidly boiling water until crisp-tender, about 1 minute. Drain, refresh under cold running water, and drain again.

5. When ready to cook, if using the vegetable grate, preheat it for 5 minutes. Toss the potatoes, green beans, and onion wedges with the remaining 2 tablespoons oil and season with salt and pepper. Arrange the vegetables on the hot vegetable grate or grill grate and grill until nicely charred on the outside, 3 to 6 minutes per side, using tongs to turn. Transfer to a platter and let cool.

6. Oil the fish grilling basket (if using) or grill grate. Drain the tuna and place it in the basket or on the hot grate grill until cooked to taste, 4 to 6 minutes per side for medium rare. Transfer the tuna to a cutting board and cut into thin crosswise slices (see Note).

7. Just before serving, mound the mesclun in the center of a large platter and arrange the tomato wedges, beans, potatoes, onion wedges (cut off the bit of root end), hard-cooked eggs, and olives in an attractive pattern around the greens. Fan the tuna slices out over the greens, whisk the dressing, then spoon it over the salad. Garnish with the basil sprigs and serve.

Serves 4 as a light main course

Note: The recipe can be prepared ahead to this point, unless you wish to have the tuna hot. In that case, grill it at the last minute.

Nutritional Facts:

Serves: 4
Total Calories: 391
Calories from Fat: 254

More Recipes from the The Barbecue Bible Cookbook:
A Different Greek Salad / Marlo Salata
Balinese Cucumber Salad
Grilled Chicken Salad With Indian Spices / Murgh Chaat
Grilled Eggplant, Tomato, and Pepper Salad / Fasouli
Grilled Pork With a Sweet-Tart Dressing / Pork Laab
Grilled Salade Nicoise
Grilled Vegetable Caponata
Grilled Zucchini Salad
Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan
Korean Lettuce and Onion Salad
La Cabana's House Salad
Lebanese Crudites Plate
Lebanese Eggplant Salad / Salafat el Rahab
Long Beans With Fresh Coconut
Moroccan Egglplant Salad / Salade d'Aubergines
Persian Chicken Salad With Pickles and Olives
Potato Salad With Caramelized Onions
Quick Chaat Mix
Sesame Spinach
Shepherd's Salad / Coran Salatasi
Shirazi Cucumber, Tomato, and Onion Salad
Spanish Grilled Vegetable Salad / Escalivada
Spicy Daikon
Spicy Fruit in a Tamarind Dressing / Rujak
Spicy Japanese Bean Sprout Salad
Spicy Thai Grilled Beef Salad / Yam Nua Yang
Three Hots Salad
Tomato Salad with Feta Cheese / Shopska Salata
Tomato and Shallot Salad
Turkish Radish Salad Plate
Two-Tone Potato Salad
Vietnamese Salad Plate