4 hard boiled eggs, peeled and sliced
2 tomatoes, quartered
4 radishes, sliced thin
8 anchovy fillets
8 oz butter lettuce torn
8 small potatoes, steamed and cooled
8 oz haricots vert, steamed and cooled
1/4 c snipped chives
1 lb ultra fresh ahi tuna
1/4 c olive oil
Zest of one lemon
1 TBSP lemon juice
2 tsp dijon mustard
Salt and pepper
Combine dressing ingredients in a small jar and shake.
Toss a little dressing with the lettuce, place about 2 oz on each plate (4 total). Add green beans to the bowl and toss with a little dressing, divide among plates.
Heat a cast iron skillet over high heat. Slice tuna into 4 pieces. Season with salt and espelette and sear about 1 min per side.
Meanwhile divide remaining ingredients among the plates.
Add the tuna sprinkle with salt and pepper.