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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | ounces, boneless | tuna, yellowfin, fresh | 1/2 | teaspoon | butter | 8 | ounces | potatoes, new | 3 | tablespoons | red wine vinegar | 1/8 | teaspoon | black pepper, ground | 1 | tablespoon | coarse ground mustard | 1 | tablespoon | olive oil, extra virgin | 2 | tablespoons | parsley, minced | 1 | tablespoon, drained | capers | 1/2 | teaspoon | oregano | 2 | anchovy | filets | 2 | large | eggs | 12 | cherries | Tomatoes | 12 | large | olives, black | 6 | cups, shredded | romaine lettuce | 2 | cups | green beans |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to broil. Place the tuna on a cookie sheet and grind black pepper over the top. Place the tuna steaks in the oven and broil on each side about 5 minutes. Remove and let cool. Chill. | | 2 | Place the new potatoes and butter in a roasting pan and place in the oven and reduce the heat to 400%B0F. Roast for about 20 minutes until tender. Remove and let cool. Chill. | | 3 | Whisk together the vinegar, mustard, olive oil, parsley, capers and oregano. Using a fork mash the anchovy filet into the dressing until it is smooth and then whisk into the dressing. Chill well. | | 4 | To assemble the salad, divide the lettuce between 4 chilled plates. Place the green beans, potatoes and tomatoes in the vinaigrette and toss well. Place on top of the lettuce, arranging each vegetable opposite each other. | | 5 | Place a tuna steak on each plate along with one half of a hard boiled egg and three olives for each serving. |
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