Ingredients Jump to Instructions ↓

  1. 1/2 pound red potatoes , scrubbed and cut lengthwise into 1/4-inch thick slices

  2. 1/4 pound haricots verts, or small, thin green beans , ends trimmed

  3. 2 pounds yellowfin tuna loin , trimmed of sinew

  4. 1 teaspoon salt

  5. 1 teaspoon ground black pepper

  6. 2 tablespoons olive oil

  7. 2 rosemary sprigs

  8. 1 large head romaine or Bibb lettuce, rinsed and patted dry

  9. 2 teaspoons chopped fresh parsley leaves

  10. 1/2 teaspoon chopped fresh tarragon leaves Anchovy Dressing, recipe follows

  11. 1/2 pound Roma plum tomatoes, cut into 1-inch cubes

  12. 1/3 cup halved and seeded black brine -cured olives

  13. 1/3 cup halved and seeded green brine-cured olives

  14. 1/2 cup thinly sliced red onion

  15. 4 hard-boiled eggs, peeled and sliced Chopped fresh herbs , for garnish (parsley, tarragon, chive, etc.)

Instructions Jump to Ingredients ↑

  1. Bring 2 medium pots of salted water to a boil . Add the potatoes to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. Add the green beans to the other pot and blanch until tender, 4 to 5 minutes. Drain in a colander , pat dry, and set aside. Arrange the tuna on a cutting board and cut into 4 equal portions. Season the tuna steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper, each. Heat the oil in a large skillet (or 2 medium skillets), over medium-high heat. When the oil is hot but not smoking, add the rosemary sprigs and tuna steaks and sear , about 30 seconds per side for medium-rare. Remove from the pan and dice the tuna into 1-inch pieces. Tear the lettuce into bite-size pieces and combine with chopped fresh parsley and tarragon . Toss with enough of the Anchovy Dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in 1/4 cup of the Anchovy Dressing . Arrange the lettuce along the side of 4 large plates (or 1 serving platter). Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes , olives, sliced red onions, and eggs on the other sides of the plates (or serving platter). Garnish with additional herbs if desired and serve immediately.


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