Ingredients
- Creamy Parmesan Dressing:
- 3/4 cup creamy Parmesan Dressing, recipe follows
- 1 lb. red potatoes, scrubbed and cut lengthwise into 1/4 inch thick slices
- 6 oz. haricot verts, or small, thin green beans, ends trimmed
- 1/2 cup olive oil plus 1 tab.
- 4 teas. salt
- 2 teas. black pepper
- 2 teas. minced garlic
- 1 lb. Roma plum tomatoes, cut into 1-inch cubes
- 1/2 cup halved and seeded, black brine-cure olives
- 1/2 cup halved and seeded, green brine-cured olives
- 1/2 cup mayo, preferably homemade
- 1 teas. lemon juice
- 1 tab. minced red onion
- 1/2 hard boiled egg, peeled and coarsely sieved
- 1 teas. capers, drained and chopped
- 2 teas. chopped fresh parsley
- 1/2 teas. chopped fresh tarragon
- 2 heads hearts of romaine lettuce, rinsed and patted dry
- 2 1/2 lb. yellowfin tuna, trimmed of sinew, cut into 6 equal rectangular portions, about 1 x1x4 inches each.
- 1 large egg
- 1/4 teas. kosher salt
- 1/4 teas. freshly ground black pepper
- 1/2 teas. chopped garlic
- 2 anchovy fillets
- 2 tab. grated Parmesan cheese
- 1 tab. fresh lemon juice
- 1 teas. Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 teas. Worcestershire Sauce
- 2 drops of hot pepper sauce
Preparation
Step 1
Creamy Parmesan Dressing:
Bring a small saucepan of water to a boil. Add egg and cook for 30 seconds until coddled.
In a small bowl, combine the salt, pepper, garlic, and anchovies. Mash the anchovies with the back of a fork and mix into the other ingredients. Add the egg and whisk well to combine. Add the cheese, lemon juice, and mustard, and whisk well, Add the olive oil in a steady stream, whisking constantly. Add the Worcestershire and pepper sauces, and whisk well. Taste and adjust seasonings if necessary. Set aside.
Bring 2 med. pots of salted water to a boil. Add the potatoes to 1 pot and black until just tender., About 3 1/2 minutes. Drain in a colander.
Add the green beans to the other pot and blanch until tender, 4 minutes. Drain in a colander.
Heat 1/4 cup of the oil in a large skillet over med-high heat. Add the drained potatoes, 1 teas. salt, and 1/2 teas. pepper and cook shaking the pan occasionally, until golden brown on both sides, 8 minutes. Add the remaining tab. of oil, garlic and drained green beans. Stir to combine and cook for 1 minute. Add the tomatoes and olives and cook until the tomatoes are warmed through, stirring
occasionally, 2 minutes. Remove from the heat. Add the mayo, lemon juice, minced onion, hard-boiled egg, capers, parsley, and tarragon and stir to combine. Taste and adjust seasoning, if necessary.
Combine the lettuce with Creamy Parmesan Dressing and toss to coat. Arrange 3 or 4 leaves along with side of 6 large plates. Spoon the vegetables along the other side of the plate. Let sit while cooking the tuna.
Season each tuna portion with 1/2 teas. of the remaining salt, and 1/4 teas. of the remaining pepper.
Heat the remaining 1/4 cup of oil in 1 large skillet or 2 med. skillets, over med-high heat. Add the tuna and sear, about 15 seconds per side. Remove from the pan and cut crosswise into 4 equal pieces. Arrange the tuna slices down the middle of each plate and serve.