YIELD: 4 servings PREP TIME: 10 min COOK TIME: 35 min
- ¼ cup Dijon Mustard
- 3 tablespoons Spice Your Life Sicilian Lemon Vinegar
- ½ cup + 2 tablespoons olive oil (we like any Spice Your Life unflavored olive oil for this recipe)
- ½ teaspoon Spice Your Life Peppercorn Melange, freshly ground (can substitute Tellicherry Peppercorns)
- Spice Your Life Herbes de Provence Sea Salt, freshly ground (to taste)
- 1 small head butter lettuce, washed
- 8 ounces baby Yukon Gold potatoes, steamed
- 8 ounces haricot verts green beans, steamed
- 4 hard boiled eggs, shelled
- ½ cup black olives, pitted (Kalamata, Moroccan, Nicoise, or other meaty, briny tasting black olives)
- 2 large, ripe tomatoes cut into wedges or 1 pint cherry tomatoes halves
- 2 tablespoons Spice Your Life Toasted Japanese Sesame Oil
- 1 pound sushi grade tuna, cut into 4 pieces
- ½ cup sesame seeds
Prepare Dijon Dressing by adding mustard, vinegar, and ground peppercorns to a medium bowl. Slowly pour in olive oil while whisking continuously. Season to taste with additional ground pepper and freshly ground Herbes de Provence Sea Salt.
Steam the green beans and baby potatoes together in a steamer over 1 inch of boiling water for 5 to 10 minutes, until they are al dente and can be easily cut with a knife. When finished steaming, remove beans and potatoes to a bowl of ice water to halt their cooking. When cool, drain beans and potatoes. Cut potatoes in half.
On each of four individual plates, place 3-4 leaves of butter lettuce. Arrange potato halves, green beans, tomato pieces, and black olives on each plate. Slice each hard boiled egg into 4 wedges. Place 4 egg wedges on each plate. Drizzle Dijon Dressing over everything on each plate.
In a large non-stick frying pan heat the sesame oil. Completely coat each of the 4 tuna pieces with sesame seeds and sear on all sides over medium-high heat, leaving the insides rare. Place one piece of tuna on the top of each plate and serve. Place extra Dijon Dressing, peppercorns, and Herbes de Provence Sea Salt on the table to add to taste as desired.
To make the boiled eggs, we like to steam raw eggs for 12 minutes using a steamer insert in a soup pan with 1 inch boiling water. At the end of the 12 minutes, place eggs into an ice cold water bath to cool.
Sicilian Lemon Vinegar
Herbes de Provence Sea Salt
Toasted Japanese Sesame Oil