This is a great spring dinner or weekend lunch. Canned tuna is used traditionally, but when I see fresh tuna I often opt for it.
YOU WILL NEED:
- 1# fresh or 2-3 cans tuna
- Salad greens
- 3-4 tomatoes, quartered
- 2-3 thin slices red onion, roughly chopped
- 1 cup olives - Niçoise olives are traditional. I'm not a fan so I substitute kalamatas.
- Asparagus - roasted or steamed. Green beans are a good substitute.
- 4 hard boiled eggs, quartered
- 8-10 small Yukon Gold or red potatoes, steamed. When they're cooked, toss with olive oil, salt and pepper, and reserve until ready to plate.
- 1/4 cup olive oil
- 1/4 cup walnut oil*
- 3-4 T red wine vinegar
- 1 shallot, finely chopped
- 2 t dijon mustard
- Juice of 1 lemon
- 1/2 t honey
- Kosher salt and fresh ground white pepper*, to taste
Brush tuna with olive oil, salt and pepper and cook to your liking (grilling or searing both work well here).
Toss greens and red onion together with 2/3 of the prepared dressing. Divide among four plates. Arrange remaining ingredients around each plate. Have fun with the design.
Top each plate with sliced tuna and drizzle with extra dressing. Serve immediately.