Fresh Tuna Salad

My second find at the Fresh Market trip last weekend was fresh tuna. 

There is a gorgeous picture in the book showcasing a salad made with fresh tuna, avocados, and eggs, basically a fancy tuna salad nicoise.  The steps in the recipe also looked doable for a Monday night after a long work day.

I started out by blanching haricot verts (ok, green beans) and working on my medium-cooked eggs.  The first attempt at medium-cooked eggs turned into grossly-undercooked eggs so I had to try twice.  I then made the simple vinaigrette from the book which was a vinaigrette of Dijon mustard, red vinegar, and oil.  I tossed a bowl of bibb lettuce with the vinaigrette...

I then tossed cherry tomatoes, the green beans, and Kalamata olives in a separate bowl of vinaigrette.  I could have stopped and eaten this bowl by itself, the color combination in the bowl looked awesome...

After briefly searing the tuna, I assembled the salad with all of the ingredients.  This was the prettiest dish yet.  The salad was pretty tasty for a salad.  Every bite was different and the creamy avocados and medium cooked eggs were really good with the vinaigrette and tuna.  We didn't make a dent in the salad though.  When pondering why we keep having so many leftovers, Matt figured out that I have been following the book's recipes so exactly that I have been cooking for six instead of two.  Will have to work on that going forward!