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INGREDIENTS

  • Arugula
  • 0.5 lb green beans
  • 0.5 pint of cherry tomatoes, halved
  • 1 shallots, thinly sliced
  • Sliced cucumber
  • Sliced watermelon radish
  • Halved pitted olives
  • Chopped parsley
  • 2 boiled eggs

    • SEARED TUNA

  • 0.5 lb tuna steak, cut in half
  • Pat dry and pepper generously. I like using a five pepper blend.
  • 0.5 tbsp olive oil

    • BALSAMIC VINAIGRETTE

  • 0.13 cup balsamic vinegar
  • 0.13 cup balsamic vinegar 0.13 cup Dijon mustard
  • 0.5 tsp raw unfiltered honey
  • 0.13 cup olive oil, added in gradually while whisking to emulsify.

INSTRUCTIONS

  • Steam green beans in a lidded sauté pan with 2 tbs water and 1 tbs olive oil for 5 minutes over medium heat.
  • Sauté tomatoes and shallots with 1 tbs olive oil for 5 minutes on medium heat.
  • Boiled eggs: place eggs and enough water to cover them in a pot. Bring to a boil, turn off the burner and let sit for 6 minutes. Remove eggs and place in a bowl of ice water to cool before peeling. 
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