Grilled Tuna Salad - Dining and Cooking

4 medium waxy potatoes, like Yellow Finn, Yukon gold, or Bintje
1 ½ pounds fresh tuna steak, cut at least 1 inch thick
2 red or yellow bell peppers (or 1 of each), roasted, skinned and seeded
½ cup extra-virgin olive oil, or more as needed
Kosher salt and freshly ground pepper to taste
3 shallots, peeled and finely chopped
2 tablespoons finely chopped Italian parsley
¼ cup sherry vinegar or white-wine vinegar, or more as needed
4 large handfuls of mixed greens, like basil, arugula, radicchio, bibb lettuce, chicory, dandelion and endive
2 tomatoes, peeled, cut into 6 wedges and seeded

Nutritional Information
- Nutritional analysis per serving (4 servings)
  663 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 48 grams protein; 66 milligrams cholesterol; 102 milligrams sodium

Four servings

Put the potatoes in a 4-quart pot and cover with cold water. Simmer gently until tender, about 25 minutes, being careful not to overcook them.
Meanwhile, prepare the grill, adjusting the rack 2 inches above the coals. Trim the tuna, discarding the skin and any dark purple flesh. Refrigerate.
Cut the roasted peppers lengthwise into 1/4-inch-wide strips. Put in a bowl and toss with 1 tablespoon of the olive oil. Season with salt and pepper and set aside.
Drain the potatoes and peel while still hot. Slice into 1/4-inch rounds and arrange 1/4 of them in a pie plate or casserole. Sprinkle with 1/4 of the shallots, 1/4 of the parsley and salt and pepper. Repeat the layers until all the potatoes are used. Whisk 2 teaspoons of the vinegar with 1 tablespoon of the oil and pour over the top.
Lightly rub the tuna steaks with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred on the outside and rare in the center, about 2 minutes per side.
Place the greens in a large salad bowl and top with the potato mixture, the peppers and the tomatoes. Slice the tuna into 1/4-inch strips and arrange on top of the salad. Just before serving, make a vinaigrette from the remaining vinegar and oil and pour over the salad. Season with salt and pepper. Taste and toss with more vinegar or oil if needed. Serve immediately.

1 hour