Recipes

Makes 4-6 servings

Ingredients:

1/2 pound (150g) baby potatoes, scrubbed & halved

1/4 cup (50g) pitted Nicoise olives

2 -1 inch thick tuna steak (can sub for another protein of choice)

1/2 pound (150g) fresh green beans, blanched

4 hard boiled eggs, halved

8-12 cherry tomatoes, halved

6 radishes, halved

1 – 8 oz jar marinated artichoke hearts, drained

1 – 2 heads Boston or soft leaf lettuce

1 – 2 tablespoons capers

4 anchovy fillets

olive oil

1 cup lemon vinaigrette

salt & pepper

LEMON VINAIGRETTE

1/4 cup white wine vinegar

juice and zest from 1 lemon

1/2 shallot, minched

1 tablespoon Dijon mustard

1 tablespoon fresh thyme

3/4 cup extra virgin olive oil

sea salt

Method

Prepare vinaigrette and set aside. Bring a large pot of salted water to a boil. Add the potatoes and cook until they are fork tender, about 15 minutes. Drain and cool.

Next, blanch the green beans by dropping them into a pot of boiling water for 2 minutes and then immediately place them in an ice water bath to stop the cooking process. Drain and pat dry.

Prepare the BBQ grill or cast iron pan. Set the temperature to a medium/high heat. Lightly oil the cooking surface and season the tuna steaks by brushing lightly with olive oil and a sprinkle of salt and pepper. Grill each side for 2-2.5 minutes for sushi like tuna or 4 minutes per side for medium. Let the tuna sit for 5 minutes before slicing. On a large platter lay out the lettuce leaves. Arrange the vegetables in colourful grouping side by side. Add the eggs between the vegetables. Thinly slice the tuna and place in the center of the platter. Garnish with the olives, capers and anchovies. Drizzle with the vinaigrette.