Serves 6
Ingredients
9 oz tuna steak
1 t canola oil
1 ½ c ½” dice red potato
1 ½ c haricot verts or thin green beans,
cut to ¾”
¼ c pitted kalamata olives
3 ½” dice hard-cooked egg
2 ½” dice tomato
6 T red wine vinaigrette
Procedure
1. Season tuna with s&p. Sear all sides in a hot pan with olive oil. Chill below 41 ̊F
2. Steam or boil potatoes & haricot verts until tender. Chill below 41 ̊F. Add to a serving platter.
3. Top potato mixture with olives, egg & tomato.
4. Dice tuna to ½”. Sprinkle on salad.
5. Drizzle salad with vinaigrette or serve on the side.
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