Ingredients:
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Directions:
Dressing: Crush 2/3 of the garlic cloves, chop the drained capers and add to vinegar. Whisking constantly, add 3/4 of the olive oil until thick. Season with salt & pepper and set aside.
For fresh tuna, drizzle with oil, salt & pepper and place in a non-aluminum baking dish. Pour juice on 1/2 lemon over tuna and allow to marinate for 15 minutes. Bake at 375 for 8 minutes or until still pink in the middle.
For canned tuna, drain and sprinkle lemon juice over.
Wash and dry all vegetable salad components.
Slice potatoes into 1/2 inch think rounds. Place in cold water and bring to boil. Cook until just done (10-15 minutes). Drain and rinse with cool water. Set aside.
Slice green beans in 1/2 of 1/3. Cook green beans in boiling salted water for 3-5 minutes. Drain and rinse and set aside to cool.
Quarter and core tomatoes. Slice green pepper into 1/2 inch slices. Thinly slice green onions to make 1 cup.
Chiffinade the basil. Use 1/3 the garlic, bay leaf, 2 Tbsp of olive oil and olives in small bowl to marinate.
Combine potatoes, bell pepper, green onions and 1/2 the basil into a bowl. Add a few tablespoons of dressing and toss. Combine tomatoes and remaining basil with 1 Tbsp dressing. Pour 1 Tbsp over green beans.
Line platter with greens. Mound tuna in center and place veggies around. Drizzle more dressing as needed. Place olives mixture on top. |
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