8 new potatoes, about 1 pound, scrubbed
2 pounds green beans, cooked
10 ripe plum tomatoes
1 purple onion, thinly sliced
1/2 cup Nicoise olives
1/4 cup rough chopped Italian parsley
6 hardcooked eggs, quartered
1 8 oz. ahi tuna filet
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
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 dressing ingredients for in 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 other side to the same degree of doneness. When done, rest tuna on a paper towel.
On a serving platter, transfer the salad from the mixing bowl and arrange nicely in a circle. Place eggs at various points around the salad.
Slice tuna steak thinly (1/4 inch) and place neatly on the salad.
Pour remaining salad dressing over salad.
Snip chives over entire salad and serve
YIELD: 4 servings
SOURCE: Recipe courtesy of Chef Owen Snyder of Papa O’s