Grilled Tuna Niçoise Salad

1. 1

   Prepare grill to high heat.

2. 2

   Scrub potatoes. Place wet potatoes in an 8-inch square baking dish; cover with wax paper. Microwave at high 3 minutes. Add beans to dish; cover. Microwave at high 3 minutes or until vegetables are tender; drain. Rinse with cold water.

3. 3

   While vegetables cook, combine the dressing and tarragon. Set aside 1/4 cup dressing mixture; brush remaining dressing mixture over fish. Grill steaks over high heat 3 minutes on each side or until medium-rare (140u00b0 to 145u00b0) or desired degree of doneness. (Do not overcook or fish will be tough.)

4. 4

   Arrange greens on 4 serving plates. Drain potatoes and green beans; thinly slice potatoes. Arrange potatoes, green beans, egg, and olives over greens. Top each salad with a steak; sprinkle with capers. Drizzle with reserved dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.