6 Servings
15 Minutes
Allergens
A few minutes at the stove and you will be digging into this delicious, sophisticated salad.
Put all dressing ingredients into a jar and shake well.
Sear cooked potatoes in a frying pan with a little olive oil over high heat.
Sprinkle with coarse salt.
Sear until potato peels are scorched. Remove from pan.
Scorch tuna in a very hot frying pan with a little olive oil.
Season with black pepper.
Remove tuna from pan and let sit two minutes. Cut into half-inch (one-centimeter) pieces.
Tear lettuce into salad-size pieces. Put into serving bowl.
Cut tomatoes in half. Slice onion thinly.
In a bowl, gently mix onion, tomatoes, and green beans with half the dressing. Place on top of lettuce.
Place tuna pieces on top of salad. Pour remaining dressing on top. Garnish with fresh thyme.
Variations:
Add a sliced, hard-boiled egg or scorch the beans in a frying pan with a bit of oil and sesame.
