Grain Mustard Vinaigrette:
- 1/2 cup Lemon juice
- 3/4 cup Extra-virgin olive oil
- 1 medium Shallot, minced
- 1 Tbsp Minced fresh thyme leaves
- 1 teaspoon Grain mustard
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
Salad:
- 60-90gram Grilled rare – sashimi grade Tuna
- 6pcs Quail egg, peeled
- 10pcs Small new baby potatoes –(scrubbed and quartered)
- Pinch of salt and freshly ground black pepper
- 8 ounces Green beans- trimmed and each bean halved crosswise
- 1/4 cup Niçoise olives
- 2 Tbsp Capers- rinsed and/or several anchovies (optional)
Method:
- Marinade the tuna steaks in a little olive oil and crushed garlic (optional) for an hour.
- Heat a large skillet on a medium high heat, or place on a hot grill then sear the tuna steaks for 30 seconds until all its surface has turned brown.
- Whisk the lemon juice, oil, shallot, thyme and mustard in medium bowl; season to taste with salt and pepper and set aside.
- Bring the potatoes and 4 quarts of cold water to a steady boil in a large pot the add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes.
- Transfer the potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss the warm potatoes with 1/4 cup vinaigrette and set aside.
- Return the water to a boil, add 1 tablespoon salt and the green beans.
- Cook until tender and crisp, 3 to 5 minutes. Drain the beans and transfer to reserved ice water allowing it to stand until its cool which will take about 30 seconds.
- Dry the beans well and toss the beans, potato, quail egg with 5 tablespoons vinaigrette and add salt and pepper to taste.
- Arrange in a mound at the edge of the bed of lettuce.
- Slice the tuna, arrange on top of the salad and drizzle with the remaining vinaigrette, serve immediately.
Notes:
Chef Kasdi has made us a salad here that can be served in a smaller portion as an appetizer of a larger portion as a main course. It is healthy, trendy and very easy to make right in your own home.
Chef Kasdi has been busy lately and we have not seen him for a while, but I am glad to say that he is back 
Happy cooking!
Michael,Please don’t stop posting on the BBC food website.
Ignore the very small contingent of small minded posters and had you not posted then I would not have learned about your fabulous blog.
ATB