This simple yet sophisticated recipe is so delicious, yet easy to make.
Prep Time: 25 minutes
Cook Time: 6 minutes
Ingredients:
- 1/4 cup lemon juice
- 1/2 tsp. salt
- 1 Tbsp. Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/8 tsp. pepper
- 4 (1" thick) tuna steaks
- 4 medium new potatoes, sliced
- 1 lb. asparagus spears, snapped
- Olive oil
- 10 oz. pkg. mixed salad greens
- 1 cup grape tomatoes
- 1/2 cup Nicoise olives
Preparation:
Whisk together lemon juice, salt, Dijon mustard, olive oil and black pepper in a small bowl. Place tuna steaks in a zip-top plastic bag and add 1/2 cup of the lemon juice mixture. Reserve the remaining vinaigrette. Toss bag to coat steaks well. Refrigerate for 30 minutes.
Meanwhile, place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes. Drain potatoes and set aside to cool.
Slice potatoes into 1/2" slices and brush both sides of the potatoes with olive oil. Toss asparagus spears with olive oil to coat.
Prepare and preheat two sided grill. Remove steaks from marinade and grill 4 to 6 minutes, until desired doneness. Place the sliced potatoes and asparagus spears on the grill and grill 2-4 minutes until tender.
Combine mixed salad greens with the grape tomatoes and olives. Top the greens with the grilled asparagus, new potatoes and tuna steaks. Drizzle reserved vinaigrette over all and serve immediately. 4 servings
