Grilling up tuna never sounded and tasted so good as with our tuna steak salad recipe. Put together this dish for the whole family to enjoy on a lovely summer evening outside by the fire.
Brush a clean grill with the canola oil and preheat a grill to high heat.
In a small bowl, whisk together the red wine vinegar, Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slowly drizzle in the olive oil and continue whisking until emulsified. Set aside.
Season tuna steaks with salt and pepper on both sides. Grill for about 3-4 minutes on each side, until browned on the outside and medium-rare in the center. Slice across the grain into 6 thick slices each.
Reduce the grill heat to medium heat. Place the potatoes on a large enough piece of foil to be able to seal into a pouch. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Seal the foil pouch and place on one half of the grill. Heat for about 20-25 minutes until the potatoes are cooked through. When done, allow the potatoes to cool a little and cut in half on an angle.
In a large bowl, toss the green beans with 2 teaspoons of canola oil and season with salt and pepper. Place on a piece of foil large enough to double and poke a few holes in the bottom. Place the foil on the other half of the grill and the green beans onto the foil. Grill for about 5-6 minutes until they are slightly charred and soft.
In a large bowl, gently toss the artichoke hearts, arugula, olives and red onion with vinaigrette to lightly coat. Sprinkle with a pinch of salt and pepper.
Divide the salad among four dinner plates. Arrange the green beans, potatoes, and tuna around and on top of the salad to serve.
Servings 4