Vinaigrette
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Salad
2 grilled or otherwise cooked tuna steaks
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes, each about 2 inches in diameter, quartered
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, torn into bite- sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
2 tablespoons capers, rinsed and/or several anchovies (optional)
Directions
Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side. or to medium rare.
Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper.
Bring potatoes and cold water to boil in a large pot. Add salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette.
Toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter. Cut tuna into 1/2- inch thick slices, coat with vinaigrette.
Mound tuna in center.
Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; add to lettuce. Add reserved potatoes.
Return water to boil; add salt and green beans. Cook 3 to 5 min- utes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste
Arrange hard boiled eggs, olives, and anchovies on the lettuce. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers and serve.
Half of this recipe will serve 4. The key is tossing the potatoes in the vinaigrette while warm.
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Salad
2 grilled or otherwise cooked tuna steaks
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes, each about 2 inches in diameter, quartered
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, torn into bite- sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
2 tablespoons capers, rinsed and/or several anchovies (optional)
Directions
Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side. or to medium rare.
Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper.
Bring potatoes and cold water to boil in a large pot. Add salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette.
Toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter. Cut tuna into 1/2- inch thick slices, coat with vinaigrette.
Mound tuna in center.
Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; add to lettuce. Add reserved potatoes.
Return water to boil; add salt and green beans. Cook 3 to 5 min- utes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste
Arrange hard boiled eggs, olives, and anchovies on the lettuce. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers and serve.
Half of this recipe will serve 4. The key is tossing the potatoes in the vinaigrette while warm.