A classic combination of potatoes, green beans, olives, tomatoes and seared fresh Ahi Tuna over a bed of fresh greens. This amazing salad is a complete meal that tastes great and is great for you.
2 pounds of baby golden and red potatoes
1 pound of picked fresh green beans
4 tomatoes sliced into wedges
1 sliced cucumber
1 can of chickpeas, drained
2 cups of assorted olives
1 head of romaine lettuce, roughly cut
1 head of red leaf lettuce, roughly cut
2 tablespoons each grainy and Dijon mustard
1 ½ teaspoons of sugar
¼ cup of white wine vinegar
1/3 cup of olive oil + 2 tablespoons more
1 pound of fresh Hawaiian tuna
Kosher salt and fresh cracked pepper
Optional added items: hard boiled eggs, roasted peppers, feta cheese, asparagus
Preheat the grill to high heat.
In 2 large pots of boiling salted water par boil the potatoes and green beans until al dente (slightly crunchy) and chill immediately.
In a medium-size bowl whisk together the mustards sugar, vinegar and 1/3 cup of olive oil until combined. Season with salt and pepper and set aside.
Coat the tuna on all sides with remaining 2 tablespoons of olive oil, season with salt and pepper and add to a hot grill. Cook for 4 to 6 minutes on each side or until cooked throughout.
Remove from the heat, roughly cup it up and chill immediately.
To Plate: Place the lettuces on a large platter and add all of the vegetables, hardboiled eggs and tuna around the outside being sure to keep them separate. Drizzle with vinaigrette and season with salt and pepper.
Recipe created by Chef Billy Parisi l Click here to print this recipe