This is a beautiful and easy dish to make. It takes a little time in the preparation for each item but it’s a great dish for a potluck dinner or a party. Ina Garten (Barefoot Contessa) makes a potato salad for her platter. I made oven roasted potatoes instead, healthier and less time consuming. Feel free to substitute canned tuna, if you are unable to find fresh tuna or don’t have the time to grill. The vinaigrette is the secret to pulling this dish together!

8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
Good olive oil
Kosher salt
Freshly ground black pepper
3/4 pound French string beans (haricots verts), stems removed and blanched
1 pound roasted small red bliss potatoes cut in half (roast potatoes with salt and pepper in a 400 degree oven for 20-30 minutes)
2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 pound good black olives, pitted
1 bunch watercress or arugula
1 can anchovies (optional)- (I left the anchovies out knowing my crowd 🙂

For the vinaigrette:
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil

To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry.

Arrange the tuna, haricots verts, roasted potatoes, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.

Yield: 4 to 6 servings

Source: Food TV