This is such a great spring salad, fresh ingredients topped with a zingy vinaigrette! What better for lunch or even dinner on these warm days ahead!
Arrange the three lettuce leaves on a plate. Now start lining up your ingredients around the tuna placed in the middle.
Shake up the vinaigrette!
And drizzle over the top of the salad.
12 very small potatoes
¼ pound of haricots verts or French green beans, stems removed
½ pound of fresh tuna steak or 1 can of tuna, drained
1 tablespoon olive oil
2 medium sized tomatoes cut into wedges
1 tablespoon of capers, drained
½ cup of nicoise or kalamata olives
3 large romaine lettuce leaves
1 clove garlic, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
½ lemon, juiced
1 tablespoon dried tarragon or 2 tablespoon of fresh tarragon
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup of olive oil
Make the vinaigrette by combining all the ingredients in a Kerr jar, screw on the top and shake vigorously to emulsify. Set the dressing aside so the flavor can marry together.
Place the potatoes in a large saucepan and add water to cover. Bring to a boil, reduce heat to medium and cook for 12 minutes or until fork tender. Remove potatoes from water and set aside to cool. Place cool water in saucepan and add in the eggs. Bring the eggs to a boil. As the water is coming to a boil, place the green beans in with the eggs and cook for 4 minutes. Remove green beans and place in a bowl of ice water to stop the cooking. Put a lid on the eggs and remove from the heat. Set timer for 12 minutes so the eggs can finish cooking.
Place a skillet over medium high heat; rub tuna with olive oil and season with salt and pepper. Add the tuna to the skillet and cook the tuna for 2 minutes on each side for a rare, longer if you want your tuna cooked more “well” done. Remove tuna and slice.
To assemble salad: Arrange the three lettuce leaves on a plate. Now start lining up your ingredients around the tuna placed in the middle. Shake up the dressing and drizzle over the ingredients.