Ahi Salad Nicoise

Ingredients:

6 oz Ahi (Sushi grade)
1 teaspoon salt,
1 teaspoon black pepper
1 teaspoon chinese 5 spice
1/2 lb green beans
4 small red skin potatoes
2 eggs boiled peeled
1 tablespoon capers
12 basil leaves
12 romaine leaves
6 green onion tops

Dressing:
1 /2 cup olive oil
2 tablespoons white wine vinegar
1/4 cup water
1 teaspoon Dijon mustard
1 garlic clove

4 springs Italian parsley
6 basil leaves
salt
pepper

Directions:

Assemble the Ingredients
Halve the potatoes, and quarter the boiled eggs. Cut the pear tomatoes in half. The green onions cut in one inch lengths.

Cook the Green beans to crisp tender for 5-10 minutes in salted water. The only way to tell is by tasting part of one after 5 min.

When they taste tender drain and rinse with cold water in a strainer or colander till cool. This stops the cooking and sets the color.

For the Dressing

Chop 6 basil leaves and the parsley

Add it to the rest of the ingredients of the dressing and mix

place in a container if not going to use right away.

Cook the Ahi

Mix the spice and put on a plate. Dip the Ahi in the spice on both sides.

Sear the Ahi on high heat for 30 seconds each side. If it is thinner than an inch thick go lest time.

This is how it looks when it is done. Only a very thin layer is cooked.

Assemble the Salad

Tear the Romaine leaves into bite size pieces. I like to tear as opposed to cut with a knife. Each piece of the lettuce should have a nice tasty and crunchy looking shape to it.

Toss the potatoes, beans, green onions, tomatoes and olives in a bowl with 1/4 cup of dressing.

Slice the Ahi. If you want cut the slices in half in bite size pieces.

Lay the Romaine on the plate. Top with the dressed elements. Then lay on top the Ahi slices, egg wedges, and basil leaves. Sprinkle the capers on top.

Fresh Green Bean Salad

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