Artisan™ Lettuce Nicoise Salad

Ingredients:

• 2 Tbsp. vegetable oil
• 4 tuna steaks, cut 1" thick (6 oz. each)
• 4 oz. French green beans, cooked, cooled
• 2 Heads Tanimura & Antle® Petite Oak Artisan™ Lettuce
• 8 oz. fingerling potatoes, cooked, cooled, sliced
• 2 hard-cooked eggs, chopped
• Whole Grain Mustard Vinaigrette (see recipe)

Directions:

• Heat oil in large skillet over medium-high heat. Sprinkle tuna with salt and pepper; place in skillet. Cook to desired doneness, about 4 to 6 minutes, turning once. Remove from pan; let cool slightly.
• Cut core end of lettuce to release leaves; cut leaves crosswise in half. Rinse; drain well. Combine lettuce, potatoes, eggs and beans in large bowl.
• Add 1/4 cup vinaigrette to salad before serving; toss well. Place tuna on top. Drizzle with additional vinaigrette, as desired.
• Note: Salad can be prepared ahead of time, through step 3. Refrigerate tuna and salad separately. Add dressing and assemble just before serving.
  

Whole Grain Mustard Vinaigrette

Ingredients:

• 3 Tbsp. white wine vinegar
• 2 Tbsp. coarse grain Dijon mustard
• 2 tsp. honey
• 1- 1/2 tsp. minced shallot
• 1- 12/ tsp. fresh lemon juice
• 1/4 tsp. salt
• 1/2 cup olive oil

Directions:

• Combine vinegar, mustard, honey, shallot, lemon juice and salt in bowl. Gradually whisk in oil until blended. Season with pepper.

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