4 Tuna steaks - (4-oz ea)
Oil for grilling
Salt to taste
Freshly ground black pepper to taste
4 cups Boston Bibb lettuce - (2 small heads) torn into pieces
1 Lemon Aioli see * Note
pound Red skin potatoes quartered, cooked until tender, cooled
pound Green beans snipped, cooked until tender, cooled
1 small Red onion halved, sliced thin
3 Hard-boiled eggs sliced
cup Nicoise olives for garnish
Preheat the grill. Oil and season the tuna. Grill the tuna for 1 to 2 minutes on each side. Toss the lettuce with 1/4 cup of Aioli dressing and season with salt and pepper. Place in the center of your salad plates. Arrange the rest of the ingredients in a pretty way. Top with the beautiful tuna steak, and drizzle all over with the remaining dressing. Garnish with the olives.
This recipe yields 4 entree salads.