Ingredients

Laurie Ball Make-A-Wish Foundation Donor

Vinaigrette:
1/4 cup balsamic vinegar
2 tsp dijon mustard
1/2 tsp anchovy paste
2/3 cup olive oil
2 TBSP fresh chopped basil

Salad:
2 large (about 8 oz each) sushi-grade tuna steaks
2 medium potatoes (pref. yukon gold) boiled and cubed
2 hard-boiled eggs, quartered
8 oz. haricot verts/baby green beans
1 large tomato, cut into eighths
1/2 cup nicoise or kalamata olives
1/4 cup bottled capers
4 cups Spring greens or baby lettuce

Directions

Prepare the vinaigrette by mixing all the ingredients and blending together completely. Set aside. Blanch the green beans and shock to prevent overcooking. Sear tuna steaks. Compose the salad by placing the greens into an attractive salad dish and arranging the vegetables and eggs attractively on top. Place the tuna steaks on top and drizzle on the vinaigrette dressing.