Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Creamy Parmesan Dressing - (listed below)

  2. 1 lb 454g / 16oz Red potatoes - scrubbed, and cut Lengthwise into 1/4" thick slices

  3. 6 oz 170g Haricots verts - ends trimmed

  4. 1/2 cup 118ml Olive oil - plus

  5. 1 tablespoon 15ml Olive oil

  6. 4 teaspoons 20ml Salt

  7. 2 teaspoons 10ml Freshly-ground black pepper

  8. 2 teaspoons 10ml Minced garlic

  9. 1 lb 454g / 16oz Roma plum tomatoes - cut 1" cubes

  10. 1/2 cup 118ml Halved seeded black brine-cured olives

  11. 1/2 cup 118ml Halved seeded green brine-cured olives

  12. 1/2 cup 118ml Mayonnaise, preferably homemade

  13. 1 teaspoon 5ml Lemon juice

  14. 1 tablespoon 15ml Minced red onion

  15. 1/2 Hard boiled egg - peeled, and Coarsely sieved

  16. 1 teaspoon 5ml Capers - drained, chopped

  17. 2 teaspoons 10ml Chopped fresh parsley

  18. 1/2 teaspoon 2 1/2ml Chopped fresh tarragon

  19. 2 Hearts of romaine lettuce - rinsed, patted dry

  20. 2 1/2 lbs 1135g / 40oz Yellowfin tuna - trimmed of sinew, Cut 6 equal rectangular portions, abt

  21. 1" By

  22. 1" by

  23. 4" each Creamy Parmesan Dressing

  24. 1 Egg (large)

  25. 1/4 teaspoon 1 1/3ml Kosher salt

  26. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  27. 1/2 teaspoon 2 1/2ml Chopped garlic

  28. 2 Anchovy fillets

  29. 2 tablespoons 30ml Grated Parmesan

  30. 1 tablespoon 15ml Fresh lemon juice

  31. 1 teaspoon 5ml Dijon mustard

  32. 1/4 cup 59ml Extra-virgin olive oil

  33. 1 teaspoon 5ml Worcestershire Sauce

  34. 2 Hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make the Creamy Parmesan Dressing and set aside. Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until just tender, about 3 1/2 minutes. Drain in a colander. Add the green beans to the other pot and blanch until tender, 4 minutes. Drain in a colander. Heat 1/4 cup of the oil in a large skillet over medium-high heat. Add the drained potatoes, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper, and cook, shaking the pan occasionally, until golden brown on both sides, 8 minutes. Add the remaining tablespoon of oil, garlic, and drained green beans. Stir to combine and cook for 1 minute. Add the tomatoes and olives and cook until the tomatoes are warmed through, stirring occasionally, 2 minutes. Remove from the heat. Add the mayonnaise, lemon juice, minced onion, hard-boiled egg, capers, parsley, and tarragon and stir to combine. Taste and adjust seasoning, if necessary. Combine the lettuce with the Creamy Parmesan Dressing and toss to coat. Arrange 3 or 4 leaves along the side of 6 large plates. Spoon the vegetables along the other side of the plate. Let sit while cooking the tuna. Season each tuna portion with 1/2 teaspoon of the remaining salt, and 1/4 teaspoon of the remaining pepper. Heat the remaining 1/4 cup of oil in 1 large skillet or 2 medium skillets, over medium-high heat. Add the tuna and sear, about 15 seconds per side. Remove from the pan and cut each crosswise into 4 equal pieces. Arrange the tuna slices down the middle of each plate, and serve. Creamy Parmesan Dressing: Bring a small saucepan of water to a boil. Add the egg and cook for 30 seconds until coddled. In a small bowl, combine the salt, pepper, garlic, and anchovies. Mash the anchovies with the back of a fork and mix into the other ingredients. Add the egg and whisk well to combine. Add the cheese, lemon juice, and mustard, and whisk well. Add the olive oil in a steady stream, whisking constantly. Add the Worcestershire and pepper sauces, and whisk well. Taste and adjust seasoning, if necessary. This recipe yields 6 servings.


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