Categories: Salad
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 TBSP. Dijon mustard
- salt and pepper
- 1 pound small red potatoes- boiled
- 1/2 pound green beans-trimmed and cooked until tender crisp
- 2 tuna steaks
- 8-10 cups mixed salad greens
- 2 hard boiled eggs- chopped
- 1/4 cup kalamata olives or black olives
- 1 tomato- sliced or cut into wedges
- 2 TBSP capers
Directions
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Whisk first 3 ingredients together to make dressing. Season dressing with salt and pepper. Brush a little of the dressing over the tuna and grill or fry tuna steaks in a skillet over high heat about 3 minutes each side or longer if you like it well done. Arrange greens on individual plates. Arrange sliced cooled potatoes..green beans..sliced egg…tomatoes..and olives over the greens. Top with whole tuna steak or slice into strips. Sprinkle capers on top. Drizzle some of the reserved dressing. Extra dressing will keep in fridge up to 2 weeks.