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  • 1½ pounds fresh tuna steak
  • ¾ cup olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • 2 cups cooked, sliced new potatoes
  • 2 cups cooked, drained Beans
  • 1 large red onion, sliced in rings
  • 1 tablespoon chopped capers
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 large head red-leaf lettuce, washed and dried
  • 2 cups diced ripe tomatoes
  • 4 hard-boiled eggs, quartered
  • 6 cooked artichoke hearts, quartered
  • ¼ cups drained anchovy fillets
  • ¼ cups Nicoise olives

Coat tuna steaks with 2 tablespoons olive oil and lemon juice and season with salt and pepper. Prepare grill or preheat broiler. Grill tuna, turning once, for about 6 minutes or until just cooked. Remove from grill and set aside.

Combine potatoes, beans, onions, capers, parsley, basil, remaining oil, vinegars, mustard, salt and pepper. Break the tuna into bite-size chunks and toss into potato mixture.

Line a large serving platter with red-leaf lettuce. Mound the tuna mixture in the center. Place tomatoes in a circle around the tuna salad. Garnish plate with quartered hard-boiled eggs, artichoke hearts, anchovies and Nicoise olives. Serve immediately. Serves 6 to 8.