My take on this traditional, elegant French salad. Seared tuna with greens, potatoes, hard boiled eggs and olives in a light white wine vinaigrette. Delicious!
Servings: 4
Ingredients
Vinaigrette
3/4cupolive oilextra virgin
1/4cupwhite wine vinegar
2tspDijon mustard
1small shallotfinely diced
1/2tspdried thyme
salt and pepper to taste
Salad
8cupsbaby salad greens
2cupsnew potatoessliced in half
4hard boiled eggspeeled and halved lengthwise
1/2cuppitted kalamata olives
1pintcherry tomatoesquartered
1/2 lbfrench beansends trimmed
Seared Tuna
2tbspavocado oil
1lbtuna loin
salt and pepper to taste
Instructions
Vinaigrette
In a small glass jar add all ingredients, place lid on jar and shake to combine. Double check seasoning and adjust if needed.
Salad
Add potatoes to a large saucepan with water and bring to a light boil. Cook until just fork tender. Add green beans to pot and cook until tender crisp. Drain potatoes and beans and run under a little cold water to cool down. Set aside until room temperature.
Add greens to a large platter. Arrange beans, eggs, olives, tomatoes and potatoes on top of greens leaving an area in the middle for the tuna.
Seared Tuna
Add avocado oil to sauce pan over high heat. When the oil shimmers, add the tuna to the pan. Sear for 1 - 1 1/2 minutes per side until lightly browned and cooked to your liking. Remove tuna and slice to 1/3" with a serrated knife. Season to taste with salt and pepper. Add tuna to top of salad and serve with vinaigrette. Enjoy!