Directions

1. Rinse the tuna steaks and then pat them dry with paper towels. Place the tuna in a baking dish (or on a plate) and drizzle with enough olive oil to lightly coat. Sprinkle the steaks with Fish Monger seasoning and the chopped thyme, and then use your hands to evenly coat each steak.  If you have additional thyme sprigs, lay them on top of the tuna steaks, wrap with plastic and refrigerate for at least 30 minutes (or up to 6 hours in advance). 

2. Prepare your grill for two-zone cooking and build a medium-high fire. While you’re waiting on the coals, prepare the vinaigrette. 

3. Place the crushed garlic cloves on a cutting board, sprinkle with a pinch of kosher salt, and give the garlic a light chop. Then, use the flat side of your knife to crush the mixture and work the garlic into the salt. Continue to go back and forth, chopping and smashing, until you have a rough paste. Add the anchovies, lightly chop and follow the same method to work the mixture together. 

4. Place the garlic anchovy paste in a sealable jar. Add the Dijon, red wine vinegar, and lemon juice. Seal the jar and give it a good shake to combine. Pour in the olive oil, add an additional pinch of salt and plenty of freshly ground pepper and shake again to combine. Taste and adjust seasonings, adding more salt, pepper, or lemon juice as desired. Set the vinaigrette aside at room temperature or refrigerate up to a week in advance. 

5. When the coals are glowing red and covered with a fine gray ash, clean and oil the grill. Place the tuna steaks over direct heat, top them with the thyme sprigs, if using, and then close the grill and cook for 3 minutes (or until the fish is nicely charred and releases easily from the cooking great). Use a vented fish spatula to carefully flip the steaks (discard thyme sprigs) and rotate them around the fire as needed for even browning, then close the grill and cook for another 3 minutes. Flip the steaks again and continue to cook, uncovered, for another 2 to 3 minutes (flipping every minute or so) until the tuna reaches an internal temperature of 135℉ to 140℉, or just cooked through (remember that the tuna will continue to cook while it rests after cooking). Allow the tuna to rest at room temperature for 10 minutes while you prepare the salad.

6. Place the arugula or the salad greens of your choice on a large serving platter. Place piles of the haricot verts, eggs, olives, potatoes, and cherry tomatoes around the perimeter of the platter. Top the greens with the tuna steaks and drizzle the salad with half of the anchovy vinaigrette. Allow guests to help themselves and pass the remaining dressing on the side.