Ingredients:
- 1 tbsp Colavita Aged Red Wine Vinegar
- 1/2 tsp dijon mustard
- 1/4 cup and 1 tbsp Colavita Extra Virgin Olive Oil
- kosher salt
- freshly ground black pepper
- 1 tsp Colavita Natural Canola Oil, plus more for the grill
- 2- 3/4 lb Yellowfin tuna steaks, about 1 1/2" thick
- 1/2 lb green beans, trimmed
- 1/2 lb fingerling potatoes
- 1 jar Colavita Artichoke Hearts, drained
- 5 oz baby arugula
- 1 cup Colavita Country-Style Olives, halved
- 1/4 small red onion, thinly sliced
Directions:
1 Brush a clean grill with the canola oil and preheat the grill to high heat.
2 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.
3 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.
4 Reduce the grill heat to medium heat. Place the potatoes on a large enough piece of foil to be able to seal them into a pouch. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Seal the foil pouch and place it 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 them in half at an angle.
5 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.
6 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.
7 Divide the salad among four dinner plates. Arrange the green beans, potatoes, and tuna around and on top of the salad to serve.