cups washed and torn mixed gourmet baby lettuce leaves
8
small (12 ounces) red potatoes, cooked and sliced
2
ripe tomatoes, cut into wedges
1
small seedless cucumber, sliced
1/2
pound green beans, cooked until tender
1/2
cup oil-cured black olives
Prep Time
30 minutes
Cook Time
10 minutes
Place tuna steaks on large platter. Combine Worcestershire and oil in cup; brush on both sides of steaks.
Place steaks on oiled grid. Grill over hot coals 10 minutes or until fish is opaque, but still feels somewhat soft in center,* turning once. Remove from grill.
To prepare Niçoise Dressing, combine salad dressing, mustard, sour cream, capers and garlic in small bowl; mix well. To serve, arrange lettuce, tuna steaks, potatoes, tomatoes, cucumber, beans and olives on individual salad plates, dividing evenly. Serve with Niçoise Dressing.
*Tuna becomes dry and tough if overcooked. Watch carefully while grilling.
Tip
Potatoes and green beans cook easily in the microwave. Place sliced potatoes and beans in 3-quart microwave-safe baking dish. Pour 1 cup water over vegetables. Cover and microwave on HIGH 12 minutes or until vegetables are tender, stirring once. Drain and cool.
Variation
For Tangy Fish Sauce, combine 1/2 cup mayonnaise and 2 tablespoons French's® Honey Dijon Mustard. Stir in 1 tablespoon chopped capers or pickle relish. Serve with your favorite grilled fish.
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