(Yield: 6 Servings)
- 1 1/2 tsp minced shallots
- 3 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1/2 tsp fine sea salt
- Pinch of freshly ground white pepper
- 1/2 cup olive oil
- 1 tbsp chopped tarragon (French tarragon is best; add more,
depending on the intense intensity of the tarragon's fragrnce)
- Two 8 oz tuna steaks (about 1 inch thick)
- Fine sea salt and freshly ground white pepper to taste
- 2 tbsp extra virgin olive oil
- 1 lemon, halved and seeded
- 1/2 lb baby watercress (or mesclun greens)
- 1/2 lb haricot vert, trimmed
- 30 niçoise olives, pitted and halved
- 12 red cherry tomatoes, halved
- 12 yellow cherry tomatoes, halved
For the vinaigrette, whisk together in a small bowl the shallots,
vinegar, mustard, salt and pepper until the salt dissolves.
Constantly whisking, slowly drizzle in the olive oil. Store
in the refrigerator until ready to use.
Bring a pot of water to a boil and salt generously. Blanch
the haricot vert until crisp tender, about 5 minutes. Strain
and then run under cold water until chilled. Set aside.
For the salad, place the haricots vert, olives, red and yellow
tomatoes in a bowl and season with salt and pepper.
Add the tarragon to the vinaigrette and whisk to combine.
Toss the vegetables with enough vinaigrette to coat and set
aside. (You could add the watercress/mesclun here to make salad,
if you are serving right away.)
For the tuna, cut each steak into 3 equal slices (about 1"
thick). Place two nonstick pans over high heat. When the pans
are hot, brush the tuna with olive oil on each side. Season
generously with salt and pepper.
Add the tuna to the pans and sear on both sides until nicely
browned, but still rare, about 30 seconds on each side. Remove
from the pan.
Squeeze the lemon juice over the tuna.
Toss the watercress/mesclun with the other vegetables and
mound on six plates. Place tuna slice on top of salad and drizzle
with remaining vinaigrette.