1 pound fresh sashimi grade tuna
1 pound Chino’s Farm haricots vert
1 small frisee (curly endive)
12-15 multicolor cherry tomatoes
12 green olives
Edible flower pedals
Olive oil dressing
2 teaspoons tarragon vinegar
2 teaspoons chopped garlic
4 tablespoons olive oil
Salt, fresh ground white pepper
1 egg yolk
1 teaspoon Dijon mustard
2 tablespoons lemon juice
½ cup canola oil, salt, cayenne pepper
Clean, wash and boil the green beans in salt water for 2 minutes. Shock the green beans in ice water and when cold, drain the water.
Prepare the olive oil dressing, by mixing all the ingredients together.
For the lemon dressing, mix the egg yolk, mustard and lemon juice together. In a slow stream, whisk in the canola oil to make the emulsion. Season with salt and cayenne pepper.
Apply black cracked pepper and salt to the tuna steak and sear it for 20 seconds on each side. Slice the seared tuna in ¼-inch thin pieces.
Mix green beans and frisee together and toss it with some olive oil dressing. Serve a handful of the green beans on each plate and arrange the tuna slices on top. Cut the cherry tomatoes in half and place them with the olives on the salad.
Drizzle the lemon emulsion over the tuna, not covering it completely.
Add some more olive oil over the green beans, and decorate with edible flower pedals. (Serves 4.)