Seared Tuna Salad

  I made a rub of salt, black pepper and thyme for my tuna.

Seared Tuna Salad

• Green beans, ends trimmed
• 1 pound of red small potatoes
• 12 quail eggs sliced in halves
• 1-tablespoon extra-virgin olive oil
• ½ pound of tuna
• Salt and pepper
• Thyme
• 2teaspoon of Dijon mustard
• 2 hearts of romaine lettuce
• Yellow sherry tomatoes
• 2 anchovy filets
• 2-teaspoon capers drained

Bring a large pot of salted water to a boil. Have ready a medium bowl of ice water. Cook the green beans until tender but still crisp, 6 to 8 minutes.

Remove the beans and plunge them into the ice water to stop the cooking, drain well and dry well in a towel paper.

I roasted my potatoes in the oven 400F for 40 minutes, instead of boiling them

Cook the quail eggs for 5 minutes or until hard-boiled. Season the tuna with the rub

In a small sauté pan, heat the pan first then put the olive oil sear the tuna turning as needed, until it is just colored on all sides but still rare inside, 2or 3 minutes.

Transfer the tuna to a cutting board and let cool slightly.

Thyme vinaigrette

• 2 tablespoon white wine vinegar
• ¼ fresh lemon juice
• 1 tablespoon of lemon zest
• 1 garlic glove
• 2 tablespoon chopped fresh thyme
• 2 teaspoon of Dijon mustard
• ¾ cups of extra-virgin olive oil
• ½ teaspoon kosher salt
• Black pepper
• 2 teaspoon of caper drained
• Blend until emulsified
• White wine vinegar