1/4 lb. fresh tuna steak (can also use salmon or other delicate fish)
12 small potatoes or 1 lb. Yukon gold, cut into small uniform chunks (it's gotta look good)
1 lb. fresh green beans
1 lb. fresh yellow beans
1-2 hard boiled eggs, sliced (optional)
3 cups fresh mixed salad greens (beet tops, arugula, spinach etc.)
1 cup olives (your choice, Kalamata, Manzanillo, stuffed or not..)
1 cup pickled artichoke hearts (save some of the oil for your dressing)
a cup of any type of pickle that you might want to add
cherry tomatoes, cut in half

So here's the thing... First off, this French classic salad has so many variations that no one salad is ever the same but there are classic ingredients that make this salad what it is (potatoes, tuna, beans).

Start by taking that amazingly expensive cut of tuna and marinating it in some olive oil, fresh minced garlic, salt and pepper, tiny bit of lemon juice (don't want to cook this tuna just yet). Let soak in this marinade for about 30 minutes and then take to the grill. Sear the tuna for about 3 minutes per inch thickness on each side on high heat. Remove from heat, cover and let stand until you are ready to use it.

Boil the potatoes until soft and beans until al denté. Drain and set aside. This is when you can include your sliced eggs if you desire.

DRESSING:

1 cup olive oil
1/4 cup white wine vinegar
juice of two lemons
sprigs of fresh thyme, rosemary, sage
1 garlic clove, minced
salt and pepper, to taste

Use your oil, vinegar, lemon juice and fresh chopped herbs to a mixing bowl and whisk together along with fresh minced garlic, salt and pepper.

Note: If you like a more thick emulsion, take olive oil add a tablespoon of really good French Dijon mustard, an egg yolk, whisk until thick, slowly add in some vegetable oil until you have a thick dressing, add herbs, lemon, salt and pepper.

TO SERVE:

So here's the next thing... gather up all of your prep work and arrange on a large serving platter by divisions. I like to set my potatoes on one side, salad greens in the middle, beans on the other side, pickled stuff and olives scattered all around. Now, take that juicy grilled tuna and slice it thin on the diagonal and spread it out on the top of the salad greens right in the center of the salad. Top with some halved cherry tomatoes and cover entire salad with dressing. Garnish with some fresh herbs for show.

Enjoy!

Submitted by: Patrick Allen, Burlington, Canada