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Ingredientes
- 3/4 c. Creamy Parmesan Dressing (listed below)
- 1 lb red potatoes scrubbed, and cut lengthwise into 1/4" thick slices
- 6 ounce haricots verts ends trimmed (or possibly small thin green beans)
- 1/2 c. extra virgin olive oil plus
- 1 Tbsp. extra virgin olive oil
- 4 tsp salt
- 2 tsp freshly-grnd black pepper
- 2 tsp chopped garlic
- 1 lb Roma plum tomatoes cut 1" cubes
- 1/2 c. halved seeded black brine-cured olives
- 1/2 c. halved seeded green brine-cured olives
- 1/2 c. mayonnaise, preferably homemade
- 1 tsp lemon juice
- 1 Tbsp. chopped red onion
- 1/2 x hard boiled egg peeled, and coarsely sieved
- 1 tsp capers liquid removed, minced
- 2 tsp minced fresh parsley
- 1/2 tsp minced fresh tarragon
- 2 x heads hearts of romaine lettuce rinsed, patted dry
- 2 1/2 lb yellowfin tuna trimmed of sinew, cut 6 equal rectangular portions, abt 1" by 1" by 4" each
- 1 lrg egg
- 1/4 tsp kosher salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 tsp minced garlic
- 2 x anchovy fillets
- 2 Tbsp. grated Parmesan
- 1 Tbsp. fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 c. extra-virgin extra virgin olive oil
- 1 tsp Worcestershire Sauce
- 2 dsh warm pepper sauce
Direcciones
- Make the Creamy Parmesan Dressing and set aside.
- Bring 2 medium pots of salted water to a boil. Add in the potatoes to 1 pot and blanch till just tender, about 3 1/2 min. Drain in a colander.
- Add in the green beans to the other pot and blanch till tender, 4 min. Drain in a colander.
- Heat 1/4 c. of the oil in a large skillet over medium-high heat. Add in the liquid removed potatoes, 1 tsp. of the salt, and 1/2 tsp. of the pepper, and cook, shaking the pan occasionally, till golden on both sides, 8 min. Add in the remaining Tbsp. of oil, garlic, and liquid removed green beans. Stir to combine and cook for 1 minute. Add in the tomatoes and olives and cook till the tomatoes are warmed through, stirring occasionally, 2 min. Remove from the heat. Add in the mayonnaise, lemon juice, chopped onion, hard-boiled egg, capers, parsley, and tarragon and stir to combine. Taste and adjust seasoning, if necessary.
- Combine the lettuce with the Creamy Parmesan Dressing and toss to coat. Arrange 3 or possibly 4 leaves along the side of 6 large plates. Spoon the vegetables along the other side of the plate. Let sit while cooking the tuna.
- Season each tuna portion with 1/2 tsp. of the remaining salt, and 1/4 tsp. of the remaining pepper.
- Heat the remaining 1/4 c. of oil in 1 large skillet or possibly 2 medium skillets, over medium-high heat. Add in the tuna and sear, about 15 seconds per side. Remove from the pan and cut each crosswise into 4 equal pcs. Arrange the tuna slices down the middle of each plate, and serve.
- Creamy Parmesan Dressing: Bring a small saucepan of water to a boil. Add in the egg and cook for 30 seconds till coddled.
- In a small bowl, combine the salt, pepper, garlic, and anchovies. Mash the anchovies with the back of a fork and mix into the other ingredients. Add in the egg and whisk well to combine. Add in the cheese, lemon juice, and mustard, and whisk well. Add in the extra virgin olive oil in a steady stream, whisking constantly. Add in the Worcestershire and pepper sauces, and whisk well. Taste and adjust seasoning, if necessary.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 6 servings | |
| Calories 694 | |
| Calories from Fat 429 | 62% |
| Total Fat 48.45g | 61% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 1920mg | 80% |
| Potassium 1387mg | 40% |
| Total Carbs 16.03g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.02g | 2% |
| Protein 48.53g | 78% |
