1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1-2 tablespoons honey
1 1/4 cup EVOO
1 large shallot, finely chopped
3 garlic cloves, finely chopped
1/4 cup parsley, finely chopped
2 tablespoons tarragon, finely chopped
1 tablespoon thyme leaves, finely chopped
Pinch of Kosher seas salt
6 ounces arugula
1 pint cherry tomatoes, halved
1 watermelon radish sliced to 1/8 inch on a mandolin
4 carrots peeled, and cut into 1/2 inch pieces
2 yellow bell peppers, cut into long strips
4 hardboiled eggs, cut into 1/4 inch cross sections
1/2 pound French green beans, boiled for 1 minute, cooled in an ice bath and drained
1 pound purple tomatoes, boiled and cut into 1/4 inch cross sections
1/2 pound black olives
1 pound tuna steak
Kosher sea salt
1. Add all ingredients for vinaigrette into a blender and blend until smooth.
2. Add 1 tablespoon of EVOO to a sautee pan or skillet on medium heat until hot. Place tuna steak marinated in a drizzle of EVOO, salt and pepper, and sear on every side for 1-3 minutes depending on thickness of steak and cooking preferences. Remove from pan and let sit for 10 minutes before cutting into 1/4 inch strips.
3. Assemble salad and dress with as many or little ingredients as you prefer and enjoy!