2 garlic cloves, minced
1 tablespoon Dijon mustard
1/3 cup red wine vinegar
1/2 lemon, juiced
salt and freshly ground black pepper
2/3 cup olive oil
10 to 12 cups Spring Mix lettuce
1 pound small baby red potatoes, halved and boiled (don’t overcook)
6 large hard boiled eggs, sliced
1/2 pound green beans, cooked in salted boil water for one minute
2 to 4 fresh tuna steaks
2 tablespoons extra-virgin olive oil
Steak seasoning salt
1 pint grape or cherry tomatoes, halved
1 cup Greek black olives, pitted
1 jar capers, drained
To make the vinaigrette: Combine all but oil in a blender, and puree. Drizzle in oil and blend until dressing starts to thicken a bit.
Drizzle the tuna steaks with oil and season with steak seasoning. Sear in a hot skillet or grill pan for just a couple minute on both sides. Remove to a plate and slice thin.
To assemble the salad arrange spring mix lettuce on one large platter or 4 individual plates. Arrange the potatoes, green beans, tomatoes, eggs, olives, capers, and sliced tuna on top. Drizzle with some dressing. Garnish with fresh chives. Serve extra dressing on the side.