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Dijon Vinaigrette makes ½ cup dressing ¼ cup olive oil 1 teaspoon apple cider vinegar 3 tablespoons Dijon mustard 1 teaspoon honey 2 tablespoons orange juice 2 tablespoons water 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh oregano leaves Salt and fresh-ground pepper to taste To make the tuna, in a small bowl, mix together the olive oil, lemon juice and dried thyme. Rub all over the tuna and let marinate for 5 minutes. Heat a non-stick or grill pan over medium-high to high heat until very hot. Sear the tuna steaks for less than 2 minutes per side so that only about a ¼ inch of the outside is cooked and the center remains rare. Steam the asparagus or string beans until fork tender, but still firm. Place the potatoes and a little water into a glass bowl. Cover with plastic and microwave about 5 minutes or until just cooked through. Let cool and then halve. To make the dressing, whisk together the oil, vinegar, mustard and honey. Add the juice, water and whisk vigorously. Add the thyme and oregano and salt and pepper to taste.
To serve. place a handful of greens on each plate, some asparagus, potato halves, olives, a few slices of tuna, sliced against the grain, and then drizzle on the mustard vinaigrette.
Paula Shoyer, pastry chef and owner of Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland and Author of “The Kosher Baker: 160 Dairy-free Deserts” shares her favorite recipes with Puah Institute visitors. Check out more of Paula's Recipes at her site In Paula's Kitchen
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Tuna Nicoise Salad with Dijon Vinaigrette 