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, tomatoes, olives, greens, sliced egg, and tuna on plate.

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