The Consummate Hostess

• 8 1-inch thick fresh tuna stakes (about 4 pounds)


• Olive oil


• Kosher salt


• Freshly ground black pepper


• 3/4 lb. haricots verts, stems removed and blanched


• 1 recipe French Potato Salad (see below)


• 6 small ripe tomatoes, cut into wedges


• 8 hard cooked eggs, peeled and cut in half


• 1/2 lb. good black olives, pitted


• 1 bunch arugula


• 1 can anchovies

Vinaigrette

• 3 tablespoons champagne vinegar


• 1/2 teaspoon Dijon mustard


• 1/2 teaspoon kosher salt


• 1/4 teaspoon freshly ground black pepper


• 10 tablespoons good olive oil

To grill the tuna, get a charcoal grill very hot. Brush fish with olive oil and sprinkle with salt and pepper. Grill each side 1 1/2-2 minutes. The center should be raw. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, arugula and anchovies on a large platter. For the vinaigrette, combine vinegar, mustard, salt and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.

French Potato Salad

• 1 lb. small white boiling potatoes


• 1 lb. small red boiling potatoes


• 2 tablespoons dry white wine


• 2 tablespoons chicken stock


• 3 tablespoons champagne vinegar


• 1/2 teaspoon Dijon mustard


• 2 teaspoons kosher salt


• 3/4 teaspoon freshly cracked black pepper


• 10 tablespoons good olive oil


• 1/4 c. minced scallions (white and green parts)


• 2 tablespoons minced fresh dill


• 2 tablespoons minced flat leaf parsley


• 2 tablespoons chiffonade of fresh basil leaves

Drop the potatoes into a large pot of boiling salted water and cook 20-30 minutes. Drain and place a towel over the potatoes to allow them to steam for 10 more minutes. Cut them in half and place in a medium bowl. Toss gently with wine and stock. Allow liquids to soak into the warm potatoes before proceeding. Combine vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil. Add the vinaigrette to the potatoes. Then add scallions, dill, parsley, basil, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss. Serve at room temperature.

For dessert, serve good vanilla ice cream in colorful bowls with a slices strawberry and a few fresh mint leaves.