Updated Wednesday, July 15th, 2009
Click here for video: Keeping Summer Simple
In a small bowl, whisk together vinegar and mustard. While still whisking, add 1/2 cup olive oil in a thin, steady stream. Stir in herbs.
In a large skillet over medium-high heat, add remaining olive oil. Season tuna on both sides with salt and pepper. Add fish to pan and cook 1 minute per side (it should still be rare in the center). When cool enough to handle, cut into 1/2-inch cubes. Toss gently with 1/4 cup dressing.
In a medium bowl, toss a handful of mesclun greens with a few tablespoons of dressing--just enough to lightly coat the leaves.
On a skewer, thread 1 piece of tuna, 1 piece of lettuce, 2 green bean pieces, 1 piece of lettuce, 1 olive, 1 potato cube, 1 piece of lettuce, 1 egg wedge, 1 piece of lettuce, and 1 tomato. Repeat with remaining ingredients.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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