Ingredients
1 tablespoon olive oil, plus more for the grill
3 eight-ounce tuna steaks (1/2 inch thick)
Salt and freshly ground black pepper
24 ripe cherry tomatoes, quartered
7 scallions, trimmed and cut into 1/2-inch lengths
6 cups watercress leaves, torn in pieces
3 teaspoons capers
1/2 cup Nicoise olives, pitted
3 anchovy fillets, rinsed, dried, and minced
1/4 cup plus 2 tablespoons Nicoise Vinaigrette
Preparation
Brush grill lightly with oil. Heat grill to medium-hot. Rub tuna with oil. Sprinkle with salt and pepper. Sear tuna until just pink in center, 3 to 3 1/2 minutes per side. Slice across into 1/4-inch strips.
Toss tuna, tomatoes, scallions, watercress, capers, olives, and anchovies with vinaigrette. Serve at room temperature.
