This summer entrée salad is full of veggies and a hearty meal!
Ingredients
- 1 lb. Fresh Oregon albacore tuna (or more if you like)
- 1 lb. baby potatoes, cut in half, boiled or steamed and cooled
- 4 oz haricot verts or green beans, steamed and cooled
- 1 carton cherry tomatoes, halved
- Fresh lettuce, we like butter or romaine
- ¾ cup Niçoise olives
- ½ cup cannellini beans
- 2 T capers
- 4 hardboiled eggs, cut into quarters
- 6 radishes, sliced
- 2 Persian cucumbers, sliced
- 3 anchovy filets
Dressing:
- 1 T whole grain Dijon mustard
- 2 tsp honey
- 1 T shallot, minced
- 1 clove garlic, minced
- ¼ cup champagne vinegar
- ½ cup extra virgin olive oil
- 1/8 tsp sea salt
- Freshly ground pepper
- ½ tsp chopped anchovy
- 1 T each chopped tarragon and parsley
Preparation
- Hard boil eggs, peel and let cool. Rinse cannellini beans and set aside.
- Wash and prepare all vegetables.
- Set up a pot for steaming potatoes and haricot verts. Steam until just fork tender, cool immediately in fridge or an ice bath.
- Season tuna with salt and pepper on all sides, and sear in a non-stick pan until all sides are browned and middle is still rare. Let cool.
- Prepare your salad. Greens first, then add in the other ingredients as you like. Finish with the sliced tuna on top.
- Garnish with fresh herbs.
- Dress right before serving.
- Salt and pepper to finish