Grilled Tuna and Pearl Barley Niçoise |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/2 cup lemon juice |
2 tablespoons extra-virgin olive oil |
2 tablespoons anchovy paste |
2 teaspoons herbes de provence |
1/4 teaspoon ground pepper |
1 tablespoon thinly sliced fresh basil |
4 garlic cloves, minced |
4 cups water |
1 cup uncooked pearl barley |
1/2 teaspoon salt |
1 pound green beans |
2 tablespoons cracked pepper |
6 (3/4-inch-thick) tuna steaks (about 2 pounds) |
2 hard-cooked eggs, sliced |
1 fennel bulb, cut into 1/4-inch strips |
1/2 purple onion, cut in half and thinly sliced |
6 plum tomatoes, cut into wedges (about 3/4 pound) |
30 niçoise olives |
bibb lettuce leaves |
Directions:
1. Whisk together first 7 ingredients in a small bowl. Set dressing aside.
2. Bring 4 cups water to a boil in a large saucepan. Add barley and salt; cover, reduce heat, and simmer 45 minutes. Remove from heat; let stand 5 minutes. Drain, if necessary. Stir in 1/3 cup dressing, reserving remainder.
3. Cook beans in boiling water until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
4. Press cracked pepper over tuna. Grill, covered with grill lid, over high heat (400° to 500°) 3 minutes on each side or until desired degree of doneness.
5. Arrange tuna, barley, green beans, egg slices, and next 4 ingredients onto lettuce-lined plates. Drizzle with reserved dressing.
|
|