We’ve had ahi tuna in the fridge, so tonight we seared some up and made Niçoise salad. Ahi tuna is supposed to be cooked very rare. Niçoise salad to me is kind of like art. You can arrange it in any way you want.
I boiled sweet potatoes, blanched some green beans, and cut up some veggies. The vinaigrette was made from red whine vinegar, garlic, olive oil, lemon juice, salt and pepper, and chopped anchovies. Olives, artichoke hearts, veggies, beans, potatoes, and tuna on a bed of greens was a fabulous, colorful dinner.