Pair high-protein tuna with fresh farmer's market vegetables and fragrant herbs for a healthy lunch dish. This French-inspired salad recipe will become an instant classic in your home.
Recipe yields 4 servings
Preheat oven to 425°.
Arrange potatoes on a baking sheet and drizzle with 1 tablespoon of the oil. Roast for 30 minutes, or until golden and tender. Remove from oven and set aside.
In a pot of boiling water, cook green beans for 2 minutes, or until just tender. Drain well and set aside.
On a platter, arrange lettuce, parsley, basil, tarragon, tomatoes, olives, eggs, green beans and potatoes.
In a skillet, heat 1 tablespoon of the oil until hot. Season the tuna with the salt and black pepper. Sear the tuna in the skillet for 1 minute on each side, or until desired doneness. Remove from skillet. Let tuna rest for 2 minutes. Slice tuna thinly and arrange over greens and vegetables.
Make dressing: In a small bowl, whisk together vinegar, mustard, black pepper and garlic. Add remaining 2 tablespoons of oil in a slow stream and whisk until emulsified. Add capers and stir. Immediately drizzle dressing over salad.