Grilled Tuna Salade Nicoise

~Ingredients~

~Ready to serve~

Grilled Tuna Salade Nicoise

~This is a great lunch or dinner salad, served hot or at room temperature~

Ingredients

1 head of romaine lettuce

2 hard boiled eggs

1/2 cup pitted Kalamata Olives, rough chopped

1 tuna steak per person (I used 6 medium sized portions), grilled

2 cloves garlic & 2 tablespoons olive oil for the cherry tomatoes

1 container cherry tomatoes, saute them in olive oil and 2 cloves minced garlic. Season with salt and pepper. They are done when the skins begin to burst. Remove from heat.

1 bundle fresh asparagus, steamed, seasoned with salt and pepper

12 baby potatoes, steamed-seasoned with salt and pepper

salt and pepper to season

Dressing: You may choose to buy a good Caesar dressing if you are on a time constraint.

Into the work bowl of a food processor place,

3 cloves garlic, peeled

1 tablespoon Dijon mustard (I use country style Dijon)

2 teaspoons sugar or honey

dash cayenne pepper

1/4 cup red wine vinegar

1/4 cup water

2 teaspoons Worcestershire sauce

juice of 1 lemon

1 full teaspoon anchovy paste

1 tablespoon mayonnaise (I use olive oil based mayo)

2 tablespoons Parmesan cheese

Combine all these ingredients and then:

add ~ 1 cup Canola oil~pour through the top feed tube of your food processor in a slow steady stream.

Compose all of the salad ingredients on a large platter. Drizzle with dressing. Serve remaining dressing on the side.

Serves 4 as a main course