Salade Nicoise with Grilled Ahi

To blanche the beans: In a saucepan, heat water to boiling. Add beans and cook for 3-4 minutes till bright green. Drain and rinse with cold water for a minute or 2 to stop cooking. Set aside till tuna is cooked.

Heat your grill to high and grill tuna till nicely seared on the outside but relatively pink on the inside — about 3 to 4 minutes on each side. We have an ongoing debate about this in our house, with the Wonderfully Patient Spouse lobbying for well-done and me for barely. We compromise on “relatively pink.”

On a large platter, arrange the romaine and then distribute the remaining ingredients, leaving some space in the center for the ahi. Once done grilling, place the tuna, sliced or broken into smaller pieces, in the center of salad. Sprinkle the capers over the salad. Top with dressing.

Dressing:
Whisk together red wine vinegar, minced shallots and extra-virgin olive oil till thick. Season to taste with fresh ground pepper.