Niçoise Salad with Oak Smoked Yellowfin Tuna

Ingredients

1 head of fresh Boston lettuce
½ lb. of green beans
½ lb. red-skinned potatoes (quartered)
6 cherry tomatoes
1 red bell pepper
2 eggs, hardboiled and sliced
1 small lemon
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 sprigs of Dill
½ cup Pitted Niçoise olives
About ½ cup of Olive oil
3oz Echo Falls Oak Smoked Yellowfin Tuna

Directions

Step 1: Prepare ingredients

Preheat oven to 425 degrees F.
Wash and small dice red potatoes.
Add potatoes to a large bowl and add 1 tbsp of olive oil and a pinch of salt and pepper. Stir to combine.
Evenly place potatoes on half sheet and bake for 20 min. Set aside the bowl used for potatoes for later use.
While the potatoes bake, wash, and discard the ends of the green beans.
Wash and vertically slice red bell pepper into thin long pieces, discarding the core.
Add green beans and pepper slices to the same bowl used for potatoes, add 1 tbsp of olive oil, and a pinch of salt and pepper. Stir to combine.
After potatoes have been baking for 20 minutes, remove from the oven and add the green beans and red pepper slices on top. Spread the veggies around so they have enough room to bake and place them back in the oven for another 20 minutes.
While vegetables bake, hard boil eggs to your liking, peel, quarter, or cut into round slices, and add a sprinkle of salt and pepper.
While veggies bake and eggs boil, wash and chop lettuce.
Halve cherry tomatoes if desired or leave them whole.

Step 2: Make the dill vinaigrette

Combine the red wine vinegar and Dijon mustard in a small bowl.
Season with a pinch of sea salt and 1 sprig of chopped dill.
Pour in 1/3 cup of olive oil and whisk to combine.
Taste and adjust salt to your liking (but keep in mind the saltiness of yellowfin tuna to be added later).

Step 3: Assemble the salad

Toss lettuce, roasted veggies, tomatoes, hardboiled egg, and Niçoise olives together in a serving platter or large bowl.
Artfully layer Yellowfin Tuna slices evenly on top.
Drizzle mustard dill vinaigrette over salad.
Use remaining dill as a garnish, sprinkling over salad.

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