Posted: July 04 2013 in SaladsFish & Shellfish

For the vinaigrette:

1 1/2 tablespoons lemon juice

1/2 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

4 tablespoons finely chopped red or mild white onion

2 tablespoons finely chopped fresh tarragon

1 garlic clove, minced

salt and freshly ground black pepper


For the Salad:

1/2 lb green beans, trimmed and cooked crisp

1 lb tiny potatoes, scrubbed and cooked

1 small yellow pepper, seeded and thinly sliced

4 medium tomatoes, stemmed and quartered

4 eggs, hardboiled, peeled and quartered

1/2 cup pitted nicoise olives

Albacore Tuna Steaks

Parsley or tarragon, to garnish

Grill Tuna on hot grill to preferred degree of doneness, rare to medium…rare is recommended. To make the vinaigrette, whisk together the lemon juice and mustard in a large bowl. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the onion, tarragon, garlic, salt and pepper. Set aside. For the salad, place the beans, pepper, tomatoes, eggs and olives attractively on a platter. Top with the tuna and garnish with the parsley or tarragon.

Serves 4