Ingredients
- 1/4 cup fresh squeezed lemon juice
- 1/2 teaspoons salt
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper, to taste
- 2 tablespoon capers, drained
- 1 tablespoon chopped fresh basil leaves
- 2 1-inch thick tuna steaks, 6 to 8 ounces each
- 2 medium new potatoes, scrubbed well
- 1/2 pound asparagus spears, trimmed
- Olive oil, for potatoes and asparagus
- 8 ounces mixed salad greens, washed and dried
- 10 cherry tomatoes, washed
- 10 Nicoise or Greek olives, drained
Description
Viking
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