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

Ingredients

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

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

View full recipe at SpringPad