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Parve
Medium
6 Servings
Allergens 
No Allergens specified
15 Minutes
Diets
A few minutes at the stove and you will be digging into this delicious, sophisticated salad.
14 ounces (400 grams) romaine lettuce, washed and dried
8 small potatoes, cooked in their skins
14 ounces (400 grams) frozen fine green beans
1 red onion, peeled
14 ounces (400 grams) fresh tuna steaks
12 colorful grape tomatoes
handful of fresh thyme
1 teaspoon mustard
4 tablespoons Tonnelli Apple Cider Vinegar
1 teaspoon sugar
salt
pepper
1/4 cup Zeta Olive Oil
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.
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