A twist on the classic French salad Nicoise using fresh tuna instead of canned tuna.

INGREDIENTS:

Dressing:

1 clove garlic, minced

1/2 teaspoon kosher salt

1/3 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 shallot, minced

Freshly ground black pepper

Salad:

Avocado Chickpea

1 pound small new potatoes, boiled till tender, cooled and

halved

8 ounces haricot verts (French green beans), blanched

12 ounces cherry tomatoes, halved if needed

1/2 cup Niçoise olives, pits removed (| used Kalamata

olives)

anchovies (I did not use)

4 hard boiled eggs, cooled, then halved

3/4-1 pound sushi grade Ahi tuna

1 tablespoon olive oil

1 small English cucumber, thinly sliced

Baby lettuces or spinach

1/4 cup scallions or red onion, thinly sliced, optional

garnish

Basil, optional garnish

Salt and pepper, as needed

INSTRUCTIONS :

1.Make the dressing by mixing all ingredients except olive

oil. Slowly add olive oil while whisking continuously. Set

aside.

2.Drizzle a small amount of dressing on each side of the

tuna. Allow to marinate in the refrigerator up to 1 hour,

flipping once.

3.Remove from fridge, pat dry and season both sides with

salt and pepper. Put about 1 tablespoon olive oil into

saute pan. Sear tuna on both sides for a minute or to

desired doneness. Briefly sear all edges. Allow to cool,

then slice.

4.Arrange a bed of lettuce on individual plates or platter.

Arrange remaining ingredients over lettuce. Drizzle with

dressing and garnish with onions and basil if desired.

Enjoy!!