Serious Eats: Recipes

Grilled Rare Tuna Salad with Basil-Tapenade Vinaigrette

[Photograph: Kerry Saretsky]

Another incarnation of my Salade Ni├žoise! It starts with a simply grilled tuna steak crusted in herbs de Provence, cooked rare, piled onto a bed of butter lettuce, and drizzled with a vinaigrette made from olive oil, fresh basil, white wine vinegar, and black olive tapenade. Fresh, light, and full of punchy, bright flavor.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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