INGREDIENTS:
Salad
8 new potatoes, about 1 pound, scrubbed
2 pounds green beans, cooked
10 ripe plum tomatoes
1 purple onion, thinly sliced
1/2 cup Niçoise olives
1/4 cup rough chopped Italian parsley
6 hard-cooked eggs, quartered
1 8 oz. ahi tuna filet
Dressing
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
Fresh snipped chives
METHOD:
Cook the potatoes in salted boiling water for 10 minutes until tender but not mushy. Cool the potatoes and quarter. Set potatoes aside in a large bowl.
Whisk together the dressing ingredients in a small bowl. Set aside.
Add the green beans, tomatoes, onions, olives, parsley, a pinch of salt and pepper to the bowl of potatoes. Pour 1/4 cup of the dressing over the mixture and toss well.
In a non-stick saute pan, heat 2 tablespoons olive oil. Season the tuna steak on both sides with salt and pepper. Place the tuna steak in the hot pan. When the tuna starts to show a 1/4 to 1/2 inch white line at the bottom of the steak, flip the tuna steak and cook the other side to the same degree of doneness. When done, rest the tuna on a paper towel.
On a serving platter, transfer the salad from the mixing bowl and arrange it nicely in a circle. Place eggs at various points around the salad.
Slice tuna steak thinly (1/4 inch) and place it neatly on the salad.
Pour the remaining salad dressing over the salad.
Snip chives over the entire salad and serve
YIELD: 4 servings
SOURCE: Recipe courtesy of Chef Owen Snyder of Papa O’s
