4 large red bliss potatoes, diced, boiled and chilled
1 large tomato, cut into 8 wedges
½ pound French green beans, boiled and chilled
4 boiled eggs, halved
1 bunch frisse lettuce, cored and dark green pats discarded
1 cup mayonnaise
1 cup nicoise or Kalamata olives, pitted
½ cup red onion, sliced very thin
1 tablespoon extra-virgin olive oil
1 small clove garlic, minced
salt and pepper to taste
Directions:
First, season the tuna with salt and pepper and the Herbs de Provence in a non-stick pan, with a little olive oil over high heat. Sear the tuna on all sides quickly. This dish is served very rare – cook longer if preferred.
When the tuna has cooled, slice thinly and arrange onto four plates.
Take half of your olives and mince very fine. Mix with the mayonnaise, half of the lemon juice, and the garlic. This is your dressing.
Toss dressing, salt and pepper with the potatoes, all to taste, saving remainder of dressing to drizzle over the tuna.
Mix remaining half of the lemon juice with the olive oil; toss with the frisse lettuce and salt and pepper to taste.
Arrange all ingredients around the tuna as illustrated and serve very cold.
