Keyword fish, green beans, greens, olives, potatoes, tomatoes, vinaigrette
Cook Time 1 hourhour
Total Time 1 hourhour
Ingredients
2lbs.new potatoes
sea salt
6largeeggs
1lb.green beans,trimmed
3mediumtomatoes,or 1 cup cherry tomatoes
2tbsp.olive oil
1lb.tuna steak,about 1½″ thick, room temperature
2headsBoston lettuce
1cupNice olives
2tbsp.capersdrained
White Wine Vinaigrette
1cupolive oil
½cupwhite wine vinegar
1½tbsp.Dijon mustard
1large clove garliccrushed
½tsp.sugar
salt and black pepper
Instructions
Quarter the potatoes (or otherwise cut into bite-size pieces). Boil in salted water for 15 minutes, or until fork-tender. Drain and immediately season with sea salt.
Meanwhile, hardboil the eggs. Set aside to cool. When cool, peel and cut into quarters.
Blanch the green beans for 2 minutes, then plunge into cold water to stop them cooking.
Cut the tomatoes into wedges (or halves, if using cherry tomatoes).
Pat the tuna steaks dry, then season with salt and pepper. Heat 2 tbsp. oil in a large pan over medium-high heat. Sear the tuna about 1½–2 minutes on each side, until about ¼″ of the flesh turns opaque white, leaving a thick, red stripe in the center of the tuna steaks. Turn vertically onto the edges and quickly sear edges long enough to turn white.
Let the tuna rest briefly, then gently cut into ¼″ slices using a very sharp knife.
Vinaigrette
Whisk together 1 cup olive oil, white wine vinegar, Dijon, sugar, salt, and black pepper. Drop in the crushed garlic.
Let stand at least 10 minutes before serving so the garlic will infuse the vinaigrette. Stir again if it begins to separate.
Assembly
On a large platter, lay out a bed of whole lettuce leaves. In thin stripes, lay out the toppings in any order: olives and capers, tuna, tomatoes, green beans, potatoes, and eggs.
Serve with the dressing (as well as any extra salad ingredients that didn't fit on the platter).
Notes
The dressing can be made in advance and stored in an air-tight container up to 1 week.