A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Tuna Potato Salad
Ingredients
2 lb(s) of baby red potatoes, cut in half
1 lb(s) of green beans, cleaned
1 cup of calamata black olives
cup of olive oil
1 heaping tbsp of Dijon mustard
Zest and juice of 2 lemons
1 8 oz tuna steak
Salt and pepper
Directions
1. Steam potatoes in a stovetop steamer until tender.
2. Remove potatoes to a bowl and add green beans to the steamer. Steam until bright green and still slightly crisp. Add to the potatoes along with the olives, olive oil, mustard, lemon zest and juice and season well. Toss to incorporate everything.
3. Begin to heat a cast iron pan or saut pan over medium-high heat. Rub both sides of tuna steak with salt and pepper. When the pan is hot, sear the tuna for 2 minutes per side. It should be rare in the middle.
4. Slice the tuna and lay over the potato salad base.
See more: Olives, Potatoes, Saute, Fish, Summer, Salad, North American, Beans, Steam