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Nicoise Salad With Grilled, Olive-0il-Marinated Tuna
Yield: 4 Servings.

12-ounce tuna steak, about 1 1/4 inches thick
Kosher salt and freshly ground black pepper to taste
3/4 cup olive oil
4 cloves garlic, thinly sliced
1 pound small Yukon Gold potatoes, scrubbed
1/2 pound green beans or wax beans, ends trimmed
1 tablespoon lemonjuice
1 clove minced garlic
1 large tomato, seeded and chopped
1/2 cup chopped parsley
1/3 cup nicoise or other black olives, pitted and sliced.

Prepare a charcoal grill or preheat a broiler. Season the tuna
generously with salt and pepper and grill or broil very close to
the heat source until it is seared on the outside but still rosy
in the center, 3 to 4 minutes per side. Transfer the tuna to a
small bowl and add the olive oil and sliced garlic. Cover and
refrigerate for at least 6 hours or overnight.

Place the potatoes in a large saucepan and cover with cold, salted
water. Bring to a boil, lower the heat and simmer, covered, until
tender, about 20 minutes. Drain, cool and slice the potatoes.
Set aside.

Bring another large saucepan filled 2/3 full of salted water to a
boil and add the beans. Cook until the beans just begin to become
tender, about 3 minutes. Drain the beans and immediately plunge
them into a large bowl of cold water. When cooled, drain the beans
and chop them in half if they are large. Set aside.

Drain the tuna, reserving 5 tablespoons of the olive oil and
discarding the rest. Place the reserved oil in a large bowl and
whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher
salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato,
parslev and olives. Toss well and season to taste with more salt
and pepper. Using a sharp knife, slice the tuna on the bias into
thin slices. Lay the slices carefully over the vegetables and
serve.

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