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Ingredients

Roasted Fingerling Potatoes:

• 2 tablespoons olive oil
• 1 pound fingerling potatoes, scrubbed and halved
• Kosher salt and freshly ground black pepper
• 2 tablespoons herbs de Provence

Tuna salad:

• 8 cloves garlic
• Extra virgin olive oil
• 1/2 pound haricots verts (French green beans)
• 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
• 1/2 cup, pitted and coarsely chopped nicoise olives
• 4 slices country bread or baguette, toasted

Balsamic vinaigrette:

• 1 tablespoon Dijon mustard
• 1/4 cup balsamic vinegar
• Kosher salt and freshly ground black pepper
• 3/4 cup olive oil
• 1 teaspoon minced fresh thyme leaves
• 3 tablespoons minced shallots

Caper vinaigrette:

• 1 tablespoon smooth Dijon mustard
• 2 tablespoons whole grain mustard
• 1/4 cup red wine vinegar
• Kosher salt and freshly ground black pepper
• 3/4 cup olive oil
• 2/3 cup chopped capers
• 3 tablespoons minced shallots
• 1 teaspoon minced thyme

Description

Food Network Invites You To Try This Parisian-Style Grilled Ahi Tuna Salad With A Soft-Boiled Quail Egg Recipe.

Food Network