Salade Niçoise a la Papa O's

Chef Owen Snyder

INGREDIENTS:

8 new potatoes, about 1 pound, scrubbed
2 pounds green beans, cooked
10 ripe plum tomatoes
1 purple onion, thinly sliced
1/2 cup Nicoise olives
1/4 cup rough chopped Italian parsley
6 hardcooked eggs, quartered
1 8 oz. ahi tuna filet

Dressing
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
Fresh snipped chives

METHOD:

Cook the potatoes in salted boiling water for 10 minutes until tender but not mushy. Cool the potatoes and quarter. Set potatoes aside in a large bowl.

Whisk together dressing ingredients for in small bowl. Set aside.

Add the green beans, tomatoes, onions, olives, parsley, a pinch of salt and pepper to the bowl of potatoes. Pour 1/4 cup of the dressing over the mixture and toss well.

In a non-stick saute pan, heat 2 tablespoons olive oil. Season the tuna steak on both sides with salt and pepper. Place the tuna steak in the hot pan. When the tuna starts to show a 1/4 to 1/2 inch white line at the bottom of the steak, flip the tuna steak and cook other side to the same degree of doneness. When done, rest tuna on a paper towel.

On a serving platter, transfer the salad from the mixing bowl and arrange nicely in a circle. Place eggs at various points around the salad.

Slice tuna steak thinly (1/4 inch) and place neatly on the salad.

Pour remaining salad dressing over salad.

Snip chives over entire salad and serve

YIELD: 4 servings

SOURCE: Recipe courtesy of Chef Owen Snyder of Papa O's