1 head romaine lettuce
1 lb fresh ahi tuna
1/2 cup kalamata olives
1 lb fresh green beans
1 cup grape tomatoes, halved
Heat a skillet and add 1 Tbs of olive oil to the pan. Sear ahi tuna filet for 20 seconds on each side. Set aside and let cool. In a pot, bring 5 cups of salted water to boil. Add fresh green beans and boil 5 minutes. Pour boiling water off and run cold water over to stop the cooking process.
On a large platter, tear romaine lettuce leaves and arrange evenly. Slice ahi tuna (it should still be rare in the middle. Line the outer edges of the platter with tune, topping the outer lettuce pieces. Arrange beans around the tuna. Place tomatoes in the center of the salad. Sprinkle olives over entire salad. Drizzle with dijon vinaigrette jest before serving. Serves 2 as a meal. Serves 4 as a side dish.
Oui Michele 