Tuna Saku Nicoise Salad

Our take on the classic Nicoise salad, originating in the southern French city of Nice. The star of this meal is the simple but wonderfully flavorful dressing, which starts with extra virgin olive oil (mandatory for a nicoise salad) but Chef Prapat adds chopped capers, lemon, and dijon mustard to give the dressing a nice depth of additional flavor. The salad itself is built around our wild caught tuna, seared on the outside and served on a bed of roasted baby potatoes with rosemary, tomato, and blanched asparagus with a pasture-raised duck egg and leafy greens. A lower calorie option, this salad makes a super tasty lunch or lighter dinner. Ingredients: Wild yellow fin tuna, pasture-raised duck egg, fluer de sel, pepper, extra virgin olive oil, queen tomato, asparagus, red oak, green oak, wild rocket, swiss chard, red onion, cucumber, baby potato, rosemary, thyme, oregano, lemon, garlic, caper, dijon mustard