by mlisakelley
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mlisakelley's Notes:
2 fresh tuna steaks Ask a question about this ingredient
4 cloves of fresh garlic, smashed and minced Ask a question about this ingredient
3 whole meyer lemons, zested and halved Ask a question about this ingredient
1 cup olive oil Ask a question about this ingredient
1 teaspoon dijon mustard Ask a question about this ingredient
2 containers organic baby romaine lettuce Ask a question about this ingredient
1/2 cup Nicoise olives Ask a question about this ingredient
4 hardboiled eggs, cooled and shelled Ask a question about this ingredient
2 containers organic cherry tomatoes Ask a question about this ingredient
1/3 pound organic fingerling potatoes, washed, cooked and cooled with skins on Ask a question about this ingredient
1 tin good anchovies Ask a question about this ingredient
1/3 pound harricot verts, cleaned, blanched and shocked to keep vibrant green Ask a question about this ingredient
4 teaspoons capers, drained Ask a question about this ingredient
sea salt and pepper to taste Ask a question about this ingredient
1 pound farro fusili pasta, cooked to al dente Ask a question about this ingredient
In a small bowl, whisk together half the smashed garlic, lemon juice, lemon zest and olive oil in a bowl. Add sea salt and pepper to taste. Pour over the fresh tuna steaks to marinate for 15 minutes. Set aside.
Ask a question about this stepIn another small bowl, whisk together the rest of the garlic, lemon juice, lemon zest, olive oil and dijon mustard adding sea salt and pepper to taste. Set aside, this is your dressing.
Ask a question about this stepGrill the tuna steaks. About 4 minutes per side. Until just marked on the outside and a tiny bit pink in the center. Remove from the grill and let cool slighty. Break into uneven medium size pieces.
Ask a question about this stepIn the pot that you cooked your pasta in, toss together the cooked pasta and the dressing. Add the drained capers, olives, cherry tomatoes, and cooked fingerling potatoes. Toss to coat with the dressing. Adjust the seasonings.
Ask a question about this stepArrange pasta onto four soup plates. Add the grilled tuna pieces, the cooked haricot verts attractively atop.
Ask a question about this stepCut the egg into quarters and add to the arrangement. Top with two anchovie filets, and an additional squeeze of meyer lemon.
Ask a question about this stepServe warm.
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