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Parisian-Style Grilled Ahi Tuna Salad with a Soft-Boiled Quail Egg

Ingredients

  • 2 tablespoons whole grain mustard
  • 1 tablespoon smooth Dijon mustard
  • 3 tablespoons minced shallots
  • 1 teaspoon minced fresh thyme leaves
  • ¾ cup olive oil
  • Kosher salt and freshly ground black pepper
  • ¼ cup balsamic vinegar
  • + 22 more ingredients
    • 1 tablespoon Dijon mustard
    • 4 slices country bread or baguette, toasted
    • ½ cup, pitted and coarsely chopped nicoise olives
    • 1 pound fresh baby tatsoi or baby arugula
    • 1 teaspoon minced thyme
    • 3 tablespoons minced shallots
    • 2/3 cup chopped capers
    • ¾ cup olive oil
    • Kosher salt and freshly ground black pepper
    • ¼ cup red wine vinegar
    • 2 tomatoes, seeded and quartered
    • Freshly ground black pepper
    • 4 equally thick 3-ounce pieces 'sushi grade' ahi tuna
    • 4 quail eggs (quartered chicken eggs are a good substitution)
    • Kosher salt
    • ½ pound haricots verts (French green beans)
    • Extra virgin olive oil
    • 8 cloves garlic
    • 2 tablespoons herbs de Provence
    • Kosher salt and freshly ground black pepper
    • 1 pound fingerling potatoes, scrubbed and halved
    • 2 tablespoons olive oil

1. To roast the potatoes: Preheat the oven to 400 degrees F.

View full recipe at SpringPad

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