Ingredients

• 3/4 cup extra virgin olive oil
• 1/4 cup rice wine vinegar
• 2 tablespoons shallots, minced
• 2 tablespoons basil, minced
• 1 tablespoon honey
• Salt and fresh cracked black peppercorns
• 6 fingerling potatoes, halved lengthwise and blanched
• 1 pound pencil thin asparagus, ends trimmed
• 1 teaspoon oil
• Salt and pepper
• 4 (8-ounce) sushi grade big eye tuna from Barnagate Light, 1-inch thick
• 1 head radicchio, leaves separated and washed
• 1 head red leaf lettuce, leaves separated and washed
• 1 pound baby green beans, stem ends trimmed, blanched
• 12 baby red pear tomatoes
• 12 baby yellow pear tomatoes
• 24 nicoise olives
• 4 hard boiled eggs, peeled and halved
• 1 bunch parsley, stemmed and washed

Instructions

1. Vinaigrette: Place all ingredients in a small bowl and whisk together. Season with salt and pepper to taste.
2. Salad: Toss the potatoes and asparagus in oil to thoroughly coat and season with salt and pepper. Place the potatoes, and asparagus on grill over medium heat. Cook the potatoes for 15 minutes, turning them 3 times as they cook. Cook the asparagus for 3 minutes. Remove from the heat and set aside. Place the tuna in a shallow dish and add 1/4 cup vinaigrette. Turn to coat evenly and then place on grill over medium heat. Cook for 2 minutes on each side. Remove from heat and cut the tuna across grain in 1/2-inch slices. Arrange radicchio and lettuce around a platter, building it up slightly in the center. Place eggs, beans, asparagus, and potatoes around the platter. Fan tuna slices across top of lettuce. Add tomatoes and olives. Garnish with eggs and parsley. Drizzle vinaigrette over the salad.