– courtesy Noble Bistro, Oakville
16 oz albacore tuna
½ pound of baby potatoes
¼ cup Nicoise olives
10 green beans
10 cherry tomatoes
Coarsely ground peppercorns
For the tuna:
Combine mustard, salt and black peppercorns. Coat tuna in mustard mixture. Preheat a pan, and sear tuna on all sides. Set aside to cool.
For the salad:
Place eggs in a pot of cold water and bring to a boil. Once boiling, start an 8-minute timer. After 8 minutes remove pot from heat and chill eggs under cold water. Meanwhile, cook potatoes until tender and green beans until tender-crisp, and set aside to cool. Slice cherry tomatoes and olives to your desired size.
For the vinaigrette:
Combine 1 part lemon juice with three parts olive oil and two tablespoons of Dijon mustard, whisk to make the vinaigrette. Season with salt and pepper to taste.
Toss potatoes and green beans lightly with vinaigrette. Divide between four plates. Add cherry tomatoes, sliced cooked eggs, olives and top with sliced tuna. Garnish with microgreens and a drizzle of vinaigrette. Serves four.