Tuna Nicoise Salad Revisited

The previous time that I made a Tuna Nicoise salad - Derek was out of town and didn't get to partake. When I decided this would be my contribution for dinner, I decided to just follow the same recipe that I had used before as it was so delicious.

Dressing
Juice 1/2 lemon
1 tsp whole grain mustard
splash caper juice
1/2 tsp. honey
1/2 tsp. red wine vinegar
pepper
sprig thyme, leaves removed
2 chives, minced
1 small garlic clove, minced
2 Tbsp. EVOO


Whisk together all ingredients except for the EVOO. Slowly stream in the EVOO while constantly whisking the mixture together so that the EVOO can become emulsified. Set Aside.

Salad Components:

Mixed greens
Boiled baby red potatoes
Blanched green beans cut into 2 inch pieces
Cherry tomatoes, cut in half
Capers
Calamata olives, cut in half
Hardboiled eggs cut in half
Fresh raw tuna, with EVOO, s&p, seared rare

Mix together salad components up to the hardboiled eggs and dress. Lay on a plate a top with sliced tuna and eggs.

This was good, as expected, but did bring one fact to light: WE NEED SHARP KNIVES! The tuna was butchered due to dull knives...it tasted great but the presentation was ruined. Derek ordered some adequate knives a few days later...cannot wait to play with them.