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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Goat Cheese Crostini. Ingredients:
4 ounces haricots verts (french green beans) or green beans, trimmed |
1 tablespoon extra-virgin olive oil, divided |
12 ounces refrigerated red potato wedges (such as simply potatoes) |
2 1/2 cups bibb lettuce leaves (about 1 large head) |
1/2 cup fresh basil leaves |
1 cup grape tomatoes, halved lengthwise |
1/2 cup thinly sliced red onion |
1/4 cup pitted kalamata olives, halved lengthwise |
2 refrigerated hard-cooked peeled eggs, quartered lengthwise |
2 (8-ounce) tuna steaks |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 tablespoons fresh lemon juice |
1 tablespoon water |
1/2 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 garlic clove, minced |
3 1/2 tablespoons extra-virgin olive oil |
1 tablespoon capers |
goat cheese crostini |
Directions:
1. To prepare salad, cook green beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain well.
2. While beans cook, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add potatoes; cook 5 minutes on each side or until browned.
3. While potatoes cook, arrange lettuce and basil evenly on 4 plates. Divide tomatoes, onion, olives, eggs, green beans, and potatoes among plates.
4. Heat skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Sprinkle tuna with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain. Arrange tuna on plates.
5. To prepare dressing, combine lemon juice and next 5 ingredients (through garlic) in a small bowl; gradually add 3 1/2 tablespoons oil, stirring constantly with a whisk. Stir in capers. Drizzle evenly over salads.
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