Ingredients

For the salad:

Butter lettuce 4-6 leaves
Belgian endive 3-4 leaves
Cooked green beans 6-8 (beans in boiling water for 1 minute, right away shock in ice water).
One 6-minute boiled egg, peeled
Little cherry tomatoes
Jumbo green olives pitted
Albacore tuna sashimi grade
Fingerling potatoes 3-4

For the dressing:

Creamy black pepper lime dressing
2 Tbsp sour cream
1 Tsp sea salt
1 Tsp cracked black pepper
1 Lime juiced
1 Tbsp plain dijon mustard
4 Tbsp red wine vinegar
8 Tbsp olive oil emulsified in a blender or with whisk

Method:

Divide the tuna loin into three pieces. On a plate shake some black pepper on a plate and crust the tuna all on sides thoroughly. Then heat up a pan on the stove with an oil with a high smoking point (canola, grape seed, avocado etc.). As soon as the oil smokes place the tuna one by one away from yourself with the help of tongs, sear the tuna 30 seconds on each side. Be careful not to overcook.

Once done, place the tuna on a plate in the fridge to cool.

While the tuna cools, boil the fingerling potatoes for 5 minutes and then place them in the fridge to cool also.

Method for dressing:

Mix all the ingredients in a bowl, except for olive oil. Whisk vigorously with hand or in a blender until emulsified, season to taste.

Assembling the salad:

Layer the butter lettuce with endives with dressing mixed in a bowl. Then take green beans, tomatoes and cooled fingerling potatoes cut into half assemble them along with lettuce and endives. Cut the egg in half and assemble it along with the salad wherever desired. Take out 1/3rd of tuna from the fridge, slice 1⁄4 inch and assemble it around the salad. Finish with olives.

Note:- Leftover tuna can be made into a sandwich in a crusty baguette or ciabatta with other
ingredients mentioned in the recipe.

Tour de Feast is currently offering take out meals to eat or freeze and delivery or pickup each evening. To order contact chefdj@hotmail.com or call (604) 980-1811.