SALAD NICOISE WITH SEARED AHI TUNA



INGREDIENTS

ripe avocado

boiled egg
nicoise olives
ahi tuna
red new potatoes
haricot vers
ripe cherry tomatoes
spring green mix
good olive oil
balsamic vinegar
dijon mustard
coarse sea salt
fresh pepper

Mix two parts olive oil to one part dijon mustard, add freshly ground pepper and sea salt to taste. Place tuna in marinade, coating evenly. Set aside. Begin heating cast-iron grill pan (15 min on high). Boil potatoes whole till just tender. Set aside to cool. Steam haricot vers, douse in ice bath. Toss with olive oil, salt, and pepper. Set aside. Mix three parts oil to one part vinegar, whisk until emulsified. Toss with greens. Mix three parts oil to one part mustard, add salt and pepper to taste. Toss with cooled potatoes, cut into quarters. When skillet is hot, sear tuna, about a minute each side. Remove, let sit three minutes, then slice 1/8 in. thick against muscle grain. Assemble potatoes, sliced avocado, haricot vers, tomatos, olives, greens, sliced egg, and tuna on plate. Savor like you are god's favorite child.

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