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Prepare the potatoes: Place the halved or quartered red potatoes in a medium saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until fork-tender. Drain well and set aside.

Blanch the green beans: While the potatoes cook, bring a separate small pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes, or until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain well.

Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped fresh parsley, chopped fresh chives, minced garlic, salt, and black pepper until well combined.

Cook the tuna: Pat the tuna steaks dry with paper towels. Season both sides with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat a large skillet or grill pan over medium-high heat. Once hot, add the tuna steaks and cook for 2-3 minutes per side for medium-rare, or longer to your desired doneness. Remove from heat and let rest for a few minutes, then flake into large pieces.

Assemble the bowls: Divide the mixed greens among four serving bowls. Artfully arrange the cooked potatoes, blanched green beans, halved cherry tomatoes, quartered hard-boiled eggs, Kalamata olives, sliced red onion, and flaked tuna over the greens in each bowl.

Drizzle each bowl generously with the lemon-herb vinaigrette just before serving. Serve immediately.


Prepare the potatoes: Place the halved or quartered red potatoes in a medium saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until fork-tender. Drain well and set aside.

Blanch the green beans: While the potatoes cook, bring a separate small pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes, or until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain well.

Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped fresh parsley, chopped fresh chives, minced garlic, salt, and black pepper until well combined.

Cook the tuna: Pat the tuna steaks dry with paper towels. Season both sides with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat a large skillet or grill pan over medium-high heat. Once hot, add the tuna steaks and cook for 2-3 minutes per side for medium-rare, or longer to your desired doneness. Remove from heat and let rest for a few minutes, then flake into large pieces.

Assemble the bowls: Divide the mixed greens among four serving bowls. Artfully arrange the cooked potatoes, blanched green beans, halved cherry tomatoes, quartered hard-boiled eggs, Kalamata olives, sliced red onion, and flaked tuna over the greens in each bowl.

Drizzle each bowl generously with the lemon-herb vinaigrette just before serving. Serve immediately.
