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Salad Nicoise with Grilled Tuna Steak
Chef Bertrand Haurillon of

1 head of butter lettuce
1 head of romaine lettuce
1 head of radicchio
1/2 lb green beans
4 tomatoes
4 hard boiled eggs
24 black olives
3 to 5 fl oz of a good vinaigrette
fresh ground pepper to taste
anchovy filet (optional)
4 tuna steaks, grilled or barbecued

Wash and dry the lettuce and radicchio and put into a large bowl. Add the other ingredients except the tuna and toss with the vinaigrette. Serve on large plates topped with the tuna steaks and drizzled with lemon or balsamic vinegar.

Yield: 4 Servings

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