Tuna Dijon Salad
  • 4 tuna steaks
  • 4 hard-cooked eggs
  • spinach leaves
  • 2 medium tomatoes, cut in wedges
  • sliced red onion
  • 6 ounces whole green beans, trimmed
  • 4 to 6 small new potatoes
  • chopped ripe olives
  • Dressing
  • 1/2 cup extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 1 clove garlic, crushed
  • 2 tsp Dijon mustard
  • freshly ground black pepper
  1. Grill tuna on the grill, stovetop grillpan, or broil for just 2 to 3 minutes on each side. The tuna should be quite pink in the middle.
  2. Cook the new potatoes in boiling salted water until just tender, about 10 to 15 minutes. Drain, rinse with cold water, and then slice. Cook green beans in boiling salted water until just tender. Drain and rinse with cold water.
  3. Arrange spinach leaves, hard cooked eggs, and potato slices on the salad plates. Layer sliced grilled tuna, green beans, red onion, and chopped olives to make a mound, repeating layers until ingredients are used. Garnish the plate with tomato wedges.
  4. Combine dressing ingreidents in a blender or screw-top jar and shake or process until well blended. Serve salad with dressing.