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Servings

Prep Time

Cook Time

Ingredients

• 1/2 cup Champagne vinegar
• 1 lemon, zested and juiced
• 1/2 cup grapeseed oil
• 1/2 cup olive oil plus 2 teaspoons
• 2 tablespoons chopped fresh tarragon
• 1 pound sushi-grade tuna steak, about 1-inch thick
• 1 pound new potatoes, washed, skins on
• 2 tablespoons white vinegar
• 1/2 pound French beans, tailed and blanched
• 24 cherry tomatoes, halved (red and yellow)
• 1/2 cup thinly sliced red onion, soaked in cold water
• 1/2 cup capers, rinsed
• 18 black olives, pitted
• 1/4 cup chopped fresh marjoram

Directions

1. 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.

2. 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.

3. 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.

4. Cut potatoes into 1/4-inch-thick slices.

5. Place all salad ingredients except tuna in a large bowl and dress with vinaigrette. Season with salt and pepper.

6. Slice tuna in 1/4-inch-thick slices and place over salad.

Nutrients Per Serving

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.