Instructions

1. Bring 2 cups of salted water to a boil, add 1 cup of millet, bring the heat down low, and cook the millet for about 15-20 minutes, until al dente, and the water is absorbed. Remove from the heat and set aside with the lid on so it stays warm.
2. Halve the zucchinis lengthwise and brush with zucchini with olive oil, paprika, and salt. Grill (or bake) on medium high heat for about 5-7 minutes. Once cool enough to cut, chop into 1 inch pieces. Set aside.
3. Blanch the edamame (it cooks very quickly) for about 2 minutes.
4. Drain the tuna of the excess olive oil in the can or jar.
5. Finely dice the basil, red onion, and celery. Chop the tomatoes into bite-sized chunks, and the avocado into nice-sized pieces.
6. In a medium sized bowl put the warm millet, toss the onion and basil until the millet is flecked with red onion and green basil. Dress the millet with olive oil, cumin, making sure to stir so the olive fully coats the grain. Season with salt and pepper.
7. In a large bowl, whisk together 1/4 cup olive oil, lemon juice and sea salt. Add the avocado and basil and gently toss in the dressing. Add the zucchini, edamame, celery, and tomatoes, and gently toss until coated with the lemon dressing. Top with the chunks of tuna and toss once.
8. Season the millet and nicoise salads with salt and pepper to taste.
9. Serve the salad on a plate with the millet on the side or, if you prefer, serve the salad over the millet.