Serves 4 (approximately 1 hr)

Ingredients:
1.5lb red new potatoes, boiled and halved
.5lb green beans, trimmed, steamed
6 hard boiled eggs, quartered
.5lb spring mix lettuce
1lb cherry tomatoes, halved
¼c. balsamic vinegar
2tbsp neutral oil
1.5lbs tuna loin (approximately 1” thick)
1/4c cracked black pepper
.25lb of nicoise or other black olives

Dressing
10 anchovy fillets, minced
1/4c. lemon juice
2tsp minced garlic
1/2c. olive oil

Directions:
1. Combine dressing ingredients in a bowl and whisky or blend using hand blender.
2. Take potatoes and sauté in pan with neutral oil until lightly browned.
3. Remove potatoes from pan and add tomatoes, sauté until lightly coloured. Deglaze pan with balsamic vinegar and set aside tomatoes with the potatoes.
4. Preheat seasoned cast iron pan or other think bottom pan on high heat.
5. Crust tuna loin lightly in cracked pepper.
6. Place tuna loin in preheated pan and seared until one edge has turned white to a 1/8” thickness.
7. Flip Tuna to the other side and sear again as before.
8. Toss spring mix and green beans with dressing.
9. Garnish with eggs, olives and potatoes
10. Slice tuna across the grain of the meat in ¼” thick slices and place atop the salad, Enjoy!