Grilled Tuna and Pearl Barley Niçoise

Ingredients

• 12 pounds ahi tuna steak ()
• 2 tablespoons anchovy paste 
• 6 servings boston lettuce leaves 
• 1  fennel bulb cut into 1/4-inch strips
• 1 tablespoon basil fresh thinly sliced
• 4  garlic clove minced
• 1 pound green beans 
• 0.3 teaspoon pepper 
• 2  hardboiled eggs sliced
• 2 teaspoons herbs de provence 
• 0.5 cup juice of lemon 
• 2 tablespoons olive oil extra virgin extra-virgin
• 30  olives 
• 1 cup quick-cooking barley uncooked
• 2 tablespoons pepper 
• 6  plum tomatoes cut into wedges ( 3/4 pound)
• 0.5  onion thinly sliced cut in half and
• 0.5 teaspoon salt 
• 4 cups water 

Equipment

• bowl
• sauce pan
• whisk
• grill

Directions

1. Whisk together first 7 ingredients in a small bowl. Set dressing aside.
2. Bring 4 cups water to a boil in a large saucepan.
3. Add barley and salt; cover, reduce heat, and simmer 45 minutes.
4. Remove from heat; let stand 5 minutes.
5. Drain, if necessary. Stir in 1/3 cup dressing, reserving remainder.
6. Cook beans in boiling water until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
7. Press cracked pepper over tuna. Grill, covered with grill lid, over high heat (400 to 50
8. minutes on each side or until desired degree of doneness.
9. Arrange tuna, barley, green beans, egg slices, and next 4 ingredients onto lettuce-lined plates.
10. Drizzle with reserved dressing.