April 8th, 2012
Photography by Douglas Bradshaw
Food styling by Ruth Gangbar
In a bowl, combine Champagne vinegar with lemon zest and juice. Slowly whisk in grapeseed oil and 1/2 cup olive oil. Add tarragon, season with salt and pepper, stir and set aside.
Heat a non-stick skillet on high and sear tuna for 2-3 minutes per side for rare. Let tuna rest on a cutting board.
Place potatoes in a large pot of cold, salted water and add white vinegar. Bring to a boil and cook for 10-15 minutes or until tender. Drain and cool.
Cut potatoes into 1/4-inch-thick slices.
Place all salad ingredients except tuna in a large bowl and dress with vinaigrette. Season with salt and pepper.
Slice tuna in 1/4-inch-thick slices and place over salad.
Nutrients per serving: 331 calories, 18 g fat, 21 g protein, 24 g carbs, 5 g fibre. Excellent source of vitamins A, B6, B12, C and E, and niacin, thiamin, phosphorus and magnesium.