Prep Time: 45 minutes
Cooking Time: 10 minutes
Yields: 4 meal sized salads

1 lb. centre cut, sushi grade, Ahi tuna loin**
2 tbsp. cooking oil
4 pc. vine ripened tomatoes*
12 oz. green beans, small*
1 lb. baby potatoes*
4 pc. eggs
2 tbsp. capers
½ cup kalamata olives, pitted
12 oz. mixed greens* (optional)

*get all of these vegetables from your own garden to really take this dish to the next level!

**you can substitute the fresh ahi tuna for canned tuna, I would recommend 2 cans, it helps keep the cost down, but I really love the flavour of the sushi grade Ahi tuna, if using the canned tuna, you obviously don’t need to sear it, simply flake it and blend it with the vinaigrette

For the vinaigrette
1.5 tbsp. lemon juice
½ tbsp. Dijon mustard
1 tbsp. orange juice
1 tbsp. vanilla bean paste
1.5 tbsp. rice vinegar
1 tbsp. honey
1 cup canola oil

• To prepare the vinaigrette, combine all other ingredients in a bowl, then slowly incorporate the oil in a thin stream while whisking vigorously to create an emulsion
• Set aside in a jar, this can be prepared in advance, as the flavours will really come together
• Immerse eggs in the shell in a pot of cold water and place on the stove, when it comes to a simmer set a timer for 12 minutes to prepare a consistent hardboiled egg
• Remove from heat and place in cold water until cool, 10-12 minutes, then peel
• Meanwhile, place the potatoes in a pot of cold water and bring to a simmer and cook until tender, but not mushy, 15-20 minutes, depending on size
• Drain water and allow to cool on a flat tray in the fridge
• Meanwhile, bring a small pot of water to a simmer, season with salt
• Set up an ice cold water bath and keep close at hand
• Pick the stem ends of the beans
• Place the beans in the boiling water and cook until tender, but still slightly crispy, 2 minutes
• Immediately remove from water and place in the ice bath to stop cooking and preserve the green colour
• All of this can be prepared in advance
• When it’s time for dinner place a medium pan on high heat and allow to get very hot
• Season the tuna on all sides
• Lightly oil the hot pan and quickly place the tuna loin in the pan, turning quickly to sear the outside, but keeping the centre very rare, see the picture for reference
• There are two ways to assemble this dish and both work, if you are interested in presentation and want to create a dish similar in looks to the picture, slice the tomatoes into thick slices, slice the baby potatoes carefully, keeping the skin, then begin the place all of the vegetables, olives and capers carefully on your four plates Then slice the tuna carefully and distribute amongst the plates. Season everything, and then drizzle generously with vanilla vinaigrette. If you simply want to relax and enjoy the salad without the fuss, toss all of the vegetables in a bowl, drizzle with vinaigrette and place on the plate, top with vinaigrette. Don’t worry, it still tastes as good! As an option, you can add some mixed greens from the garden to really make it a summertime meal.