Vinaigrette:2 garlic cloves, minced1 tablespoon Dijon mustard1/3 cup red wine vinegar1/2 lemon, juicedsalt and freshly ground black pepper2/3 cup olive oilSalad:10 to 12 cups Spring Mix lettuce1 pound small baby red potatoes, halved and boiled (don't overcook)6 large hard boiled eggs, sliced1/2 pound green beans, cooked in salted boil water for one minute2 to 4 fresh tuna steaks2 tablespoons extra-virgin olive oilSteak seasoning salt1 pint grape or cherry tomatoes, halved1 cup Greek black olives, pitted1 jar capers, drainedfresh chivesDirections: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.
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