(1/4 tsp(vinaigrette)+ 1/4 tsp for tuna)
2 tbsp drained
8 large egg
Extra virgin olive oil
(divided, 1/3 cup (vinaigrette) + 2 tbsp for tuna)
Tuna, bluefin, raw
(minced, for vinaigrette)
1 cup whole
Mung beans, raw
(chopped fresh flat-leaf, for vinaigrette)
4 small potato(s)
(scrubbed and halved)
Red wine vinegar
(1/2 tsp for vinaigrette+ 1/2 tsp for tuna)
2 tbsp, leaves
To make the vinaigrette: combine all vinaigrette ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavours can marry.
Place potatoes in a pot, cover with excess water, add a pinch of salt and bring it to a boil on medium heat. Cover pot and let the potatoes simmer for about 12 minutes.
Add eggs to the same pot as potatoes. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender.
Drain out the water and put the potatoes, eggs, and beans in a colander; rinse with cold water. Peel the shells off the eggs and cut them in half lengthwise. Cut the potatoes into wedges with the skin intact.
Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; Transfer the tuna to a cutting board and slice.
Combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Drizzle the salad with desired amount of vinaigrette. Toss gently to coat; season with salt and pepper. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.