Ingredients
Salad Mix- Half Romaine, Half Iceberg cut into Bite Sized Pieces
8 oz Ahi Tuna- cut in half. High Grade, Raw
¼ lbs Fresh Green Beans-steamed al dente and cooled
1 c. Grape Tomato-halved
½ c. Kalamata Olives-pitted
1 lb Red Skined Potatoes halved, boiled
3 eggs hard boiled, peeled, and cut in half
Sicilian Lemon White Balsamic Vinaigrette
¼ cup Buona Cucian Sicilian Lemon White Balsamic Vinegar
¾ cup Buona Cucina Rosemary Fused Oil
1 Tbsp Dijon Mustard
1 Tbsp Honey
1 tsp Minced Shallot
1 tsp Minced Garlic
Salt and Pepper- as needed
Add all Ingredients into a bowl and mix with a wire whisk
Ahi Tuna-
Place a non stick pan over high heat. Allow Tuna to rest at room temp a few minutes before cooking, season with salt and pepper. Add olive oil to pan and place tuna into pan, allow to cook on all all sides for 1 minute. Allow fish to rest for a minute before slicing.
Steam/Boil Potatoes with the skin on until tender, and cool. Steam/Boil Green Beans until al dente and cool rapidly. Cook Hard Boiled Eggs, cool and peel. Assemble the Salad.
Recipe by Chef Erie Longley