Ahi Tuna Niçoise Salad

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Recipe:

Dressing:

1 Shallot

2tsp Dijon Mustard

1/4 Cup Red Wine Vinegar

1 Cup Extra Virgin Olive Oil

1 1/2tsp Fish Sauce

2tbsp Fresh Basil

1tbsp Fresh Thyme

1tsp Honey

1 Clove Minced Garlic.

Salad:

Ahi Tuna

Fresh Dill

Spinach

Chives

Rocket (Arugula)

Pea Shoots

2 Dozen Small Fingerling Potatoes

1 Jar of Niçoise Olive (I used assorted Greek shh…)

Small Cherry Tomatoes

Hericots Vert- French Green Beans

2 Eggs

2 Persian Cucumbers

Salt and Pepper to Taste

Sesame Seeds

The Dressing:

In a jar with a lid add all of your ingredients and Shake until it becomes thick and creamy. Throw it in the fridge until you are ready to serve. I prefer to let people pour their own salad dressing rather than mixing it in.

The Salad:

Preheat oven to 425°. Toss your potatoes in Olive Oil, Salt, and Black Pepper. Bake for 25 minutes, they should be slightly crispy and soft inside.

Bring a pot of salted water to boil and toss in your Green Beans. Boil them for 6 minutes and transfer to an ice bath to stop them from cooking and maintaining that crispiness fresh green beans have.

Leave the pot of boiling water and add in your eggs. 8 Minutes is the absolute best soft boiled egg in my opinion. I don’t like it too runny, just enough and when those are done add them to the ice bath as well.

Slice your tomatoes and cucumbers and when the potatoes and eggs are done cute those in halves as well.

Sautéing the tuna is probably the quickest task. Coat both sides in salt, crushed black pepper and sesame seeds. When the oil has heated in the pan sear both sides for 1 minute each. Thinly slice.

In a large bowl combine all of your greens. The spinach, rocket, pea shoots, dill and chopped chives. You can’t have too much or too little here which is why I didn’t include measurements. Do what makes you happy.

Add in the rest of your toppings and sprinkle some flaky salt and crushed pepper. Lots and lots of crushed pepper. I promise this will not last long on the table!