As complicated as this dish looks, it took only 20 minutes to make and even less time to put together.1. Cut 3 large red potatoes into quarter and boil until softened, but not so that they fall apart.
2. Steam green beans
3. Rub 2 tuna steaks (1-1.5 lbs) with salt and pepper, olive oil and sear in a pan, about 2-3 minutes per side. Slice into 1/2 inch wide slabs.
4. Toss potatoes and tuna in large bowl with the following: 2 TB dijon mustard, 1.5 TB white wine vinegar, 1 tsp dried tarragon, 1/2 cup fresh parsley, 1 TB olive oil, 1/2 cup red onion slices and pepper.
5. Plate tuna/potato mix over salad greens with green beans, tomatoes and olives.
After a long 2 weeks, Anna and I had a chance to sit and enjoy a nice dinner with a bottle of reisling. =D
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