This classic French recipe only takes a handful of ingredients, but it's packed with flavor thanks to a zippy mustard vinaigrette.
Note: You can substitute braised artichokes with bottled marinated artichokes.
For the tuna
- 4 4-ounce tuna loins
- 1 cup fingerlings, cut in half
- 1 cup green beans, trimmed and cut in half
- 3 braised artichokes (cut in half)
- ½ cup dijon mustard
- 1 shallot, sliced
- ¼ cup red wine vinegar
- 1 egg yolk
- ½ cup water
- Salt and pepper to taste
- 1 cup canola oil
Place the mustard, shallot, red wine vinegar, egg yolk, salt and pepper and water in a high-speed blender. Turn on blender and pour in oil slowly to emulsify the vinaigrette. Place in an air-tight container.
Season tuna with salt and pepper and sear on all sides in a cast iron pan for 10 to 15 seconds each side. Take out and let rest on cutting board.
Place beans, potatoes and artichokes in a bowl and season them with salt and pepper. Toss with 3 tablespoons of dressing. Place on center of plate, then slice tuna. Place around the salad and serve.