Grilled Rare Tuna Salad with Basil Tapenade Vinaigrette
Ingredients
- 8 ounces fresh tuna steak
- Sea salt
- Black pepper
- 1 tablespoons dried herbes de provence
- 1 tablespoon olive oil, plus 2 tablespoons, plus more for frying the capers
- 2 tablespoons capers in brine, rinsed and meticulously dried
- 2 tablespoons bought black olive tapenade
- 2 tablespoons white wine vinegar
- 1/2 to 1 small garlic clove, grated
- 10 basil leaves, thinly sliced, plus extra for the salad
- 1 beefsteak tomato, thinly sliced
- 1 head bibb lettuce, torn
- 1/2 lemon, halved
Instructions
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