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| 1 tablespoon olive oil, plus more for the grill |
| 3 eight-ounce tuna steaks (1/2 inch thick) |
| Salt and freshly ground black pepper |
| 24 ripe cherry tomatoes, quartered |
| 7 scallions, trimmed an cut into 1/2-inch lengths |
| 6 cups watercress leaves, torn in pieces |
| 1/2 cup niçoise olives, pitted |
| 3 anchovy fillets rinsed, dried, and minced |
| 1/4 cup plus 2 tablespoons Niçoise Vinaigrette |
| 1. Brush grill lightly with oil. Heat grill to medium hot. Rub tuna with oil. Sprinkle with salt and |
| pepper. Sear tuna until just pink in center, 3 to 3 1/2 minutes per side. Slice across into 1/4-inch |
| 2. Toss tuna, tomatoes, scallions, watercress, capers, olives, and anchovies with vinaigrette. |
| Serve at room temperature. |
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Barrington
Software Incorporated