grilled tuna salad with salsa verdi

1. 1

   for the salsa verdi, place the bread in a small bowl, sprinkle with red wine vinegar let it sit for 5 minutes.

2. 2

   squeeze it dry and crumble it into a food processor.

3. 3

   add parsley, basil, garlic, anchovies, capers and process until a paste forms slowly add olive oil, with motor running until this emulsifies.

4. 4

   taste, add more vinegar or oil if needed, add salt& pepper and egg and quickly pulse so it still has some texture refrigerate until ready to dress the salad.

5. 5

   boil potatoes until tender, about 15 minutes.

6. 6

   you can add green beans to the potatoes for the last minute of cooking time, to blanch them, drain coat tuna with olive oil, and grill 5 minutes per side until cooked- (you can do this on a grill, under a broiler, in a george forman grill, stovetop grill pan, etc) cut tuna into strips.

7. 7

   cut yellow pepper into strips.

8. 8

   cut potatoes in half.

9. 9

   to assemble add potatoes, green beans, tuna and yellow pepper in a bowl.

10. 10

    add salsa verdi to taste, toss, serve.

* Per serving · 4 servings · Values may vary.