Ingredients:
Dressing
1/3 Cup Red Wine Vinegar
1/2 Cup Olive Oil
2TSP Dijon Mustard
3TB Finely Minced Shallot
2TB Finely Minced Basil
1TB Finely Minced Tarragon
Salt and Pepper to taste
Salad
1 Ruby Red Tuna Cube
2 Thyme Sprigs
3 Garlic Cloves
1/2 Cup Olive Oil
6 Hard Boiled Eggs
1 Lbs Potatoes
2 Butter Lettuce
1/2 Red Onion Pickled
1/2 Lbs Green Beans
1/4 Cup Nicoise Olives
Cooking time: 50Min Servings: 6
Directions:
1- Whisk vinegar, olive oil, mustard, shallots, basil, tarragon, salt, and pepper together.
2- Boil potatoes for 10-12 minutes. Boil eggs for 12 minutes peel and cut in half. Boil green beans for 4 minutes.
3- Seared tuna saku or cubes in olive oil, thyme, garlic, set aside to cool and drain out of oil.
4- Toss cooked potatoes, sliced onions, cooked green beans, and confit tuna in dressing to season.
5- On a bed of cut butter lettuce, wedged tomatoes, olives, arrange hard boiled eggs and then add seasoned potatoes, onions, green beans, and tuna. Add extra dressing to taste and garnish with capers and an extra dash of salt.