Description
A classic French salad with baked ahi tuna, fresh green beans, and hearty potatoes all tied together with a simple yet flavorful herb vinaigrette.Summary
Recipe Level
Easy
Cooking Time
0:46
Servings
4
Recipe rate
Rate Recipe
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 8 oz Ahi Tuna Steak
- 3 hardboiled eggs, peeled and sliced
- ½ small red onion, peeled and thinly sliced
- 2 tomatoes, sliced into wedges
- 1 head butter lettuce, roughly chopped
- 1 cup fingerling potatoes, cut into chunks and blanched
- 3 oz fresh green beans, blanched
- ½ cup kalamata olives, pitted
- 1 Tbsp capers
- Freshly cracked black pepper
- 1 tsp salt
- 1 lemon, cut into wedges
Vinaigrette Dressing:
- ¾ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 2 Tbsp fresh basil, finely chopped
- 1 Tbsp fresh thyme, finely chopped
- 2 tsp fresh tarragon, finely chopped
- 1 tsp whole grain mustard
- Salt and pepper to taste
To make
Instructions
Put all dressing ingredients in a bowl and whisk until combined.Season ahi tuna steak with salt and pepper and bake on a lined sheet tray at 450°F for 12 minutes until steak is fully cooked and flakes easily with a fork. Set aside to cool.
Toss green beans, potatoes, kalamata olives, capers, sliced red onion, and tomatoes with 2 tablespoons of the dressing.
Plate the butter lettuce and drizzle with dressing. Top with green bean and potato mixture, hardboiled eggs, and ahi tuna.
Garnish the salad with a couple turns of freshly cracked black pepper and a squeeze of lemon juice. Serve and enjoy!
