Ingredients
- 1/2 fresh ahi or albacore tuna, cut into 1 inch chunks
- 3 cups extra virgin olive oil
- 3 garlic cloves
- 1 bay leaf
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- salt and freshly ground pepper, to taste
- 1/2 lb haricots verts or green beans, trimmed, blanched, and cooled in ice water
- 1 red bell pepper, seeded, deribbed and julienned
- 1/2 cup nicoise olives, pitted
- 1/2 pint cherry tomatoes, halved
- 2 med potatoes, boiled and quartered
- 1/2 red ionion, thinkly sliced
- 2 buncvhes arugula, picked over
- 1/2 cup oilive oil
- 1/4 cup balsamic vinegar
- 10 anchovy filets
- 4 hard cooked eggs, halved or aurtered
Preparation
Step 1
In a small saucepan over medium low heat, combine the tuna with the extra virgin olive oil, garlic, bay leaf, rosemary and thyme. Simmer until the tuna is cooked through, 7 to 9 mins. Transfer the tuna to a small bowl and shred. Cover the tuna with a little of the cooking oil and season with salt and pepper. Refrigerate until ready to serve. Let the tuna stand at room temperature for a few minutes before serving.
In a large mixing bowl, combine the haricots verts , bell pepper, olives, tomatoes, potatoes, red onion, arugula, olive oil, vinegar, salt and pepper and toss to mix. Transfer the salad to a platter. Using a slotted spoon, remove the tuna from the oil and arrange over the salad. Garnish with the anchovy fillets and eggs. Serve immediately. Serves 4