Preparation:
Heat oil in heavy medium skillet over high heat. Season tuna with salt and pepper. Add to skillet and cook until just opaque, about 3 minutes per side. Transfer to cutting board. Cut into 1-inch cubes. Cook beans in large pot of boiling salted water until just tender, but still firm to bite, about 3 minutes. Drain. Run under cold water until cool to touch. Combine lettuce, tomatoes and green beans in large bowl. Add half of dressing and toss to coat. Divide salad among 4 plates. Divide tuna, hard boiled egg wedges and olives among plates. Drizzle with remaining dressing and serve.
Prep Time: 15 minutes Cook Time: 10 minutes Makes: 4 servings This is a classic French dish, updated a bit by using seared fresh tuna. Or, if you prefer, canned white albacore tuna works fine, too. Serve the salad with a crispy French baguette and sweet butter. |
