I also ate this yummy salad for dinner and I despise writing recipes in comments so here you go! Vinaigrette:
combine 2 garlic cloves, minced
1 tsp Dijon mustard
3 Tb red wine vinegar
1/2 lemon, juiced
2 Tb chopped fresh flat-leaf parsley
2 Tb minced fresh tarragon (use dried if you don’t have fresh)
1/2 C EVOO
Salad:
1 pound small red new potatoes
8 large eggs ( go for soft boiled not hard boiled)
1/2 pound green beans, stems trimmed
2 pounds fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
S&P
1 pint teardrop or cherry tomatoes, halved
1 cup olives
Your favorite lettuce
You can cook the potatoes, eggs, and green beans in the same pot (Yay). Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs and green beans. Boil the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put everything under cold water to stop cooking. Eggs should be soft boiled which taste so much better then hard boiled! Rub the tuna with EVOO and a good amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side. * I ended up broiling my potatoes with EVOO for 10 minutes to crisp them up but that’s not necessary.
