Ingredients
1/2 cup
Pure by J.L. Kraft Thyme, Basil & Parsley Dressing & Marinade add more for drizzling
2
fillets yellowfin tuna x 142g
10
baby potatoes
2
dozen green beans
2
hard boiled eggs, peeled and quartered
1/4 cup
black olives, pitted
2 tbsp
capers
12
cherry tomatoes, halved
2 cup
baby arugula
1
radish, sliced thin
Instructions
Step 1
Marinate yellowfin tuna with dressing for 20 minutes.
Step 2
Place baby potatoes in a pot of cold salted water. Bring to a boil and remove potatoes once they’re fork-tender. Once cool enough, slice in half and dress with 2 tbsp of Thyme, Basil, & Parsley Dressing & Marinade.
Step 3
Slice green beans in half. Add to boiling water and remove after 1 minute. Place in an ice bath to prevent overcooking.
Step 4
Sortir le thon de la marinade. Éponger, assaisonner de sel et de poivre et saisir dans une poêle des deux côtés jusqu’à ce que le thon soit bronzé.
Step 5
Add remaining ingredients to a bowl and toss with dressing. Slice tuna and fan out on top of the salad. Finish with a final drizzle of Thyme, Basil & Parsley Dressing & Marinade.