Courtesy of Chef Bijou, she delighted us with her recipe. Check it out here:
RECIPE by Chef Bijou:
PREP TIME COOK TIME
15 minutes 5-7 minutes
TOTAL TIME
20-22 minutes
SERVINGS: 4 servings
INGREDIENTS
- 1 cup green beans, trimmed
- 4 midsize potatoes
- 4 eggs
- Butter lettuce
- 1/2 cup pitted Kalamata olives
- 1 3/4 cups cooked long grain rice
- 4 small vine tomatoes, seeded and chopped
- 2 cups canned tuna steak, drained
- 100ml/ half cup Nuvo extra virgin olive oil
- finely chopped small bunch of cilantro
- Sea salt
- Freshly ground pepper
- 1 batch fresh cilantro
- 1 lemon
- Dijon Mustard
- White Balsamic Vinegar
For the vinaigrette:
- 1 tsp of garlic
- 2 tsp fresh chopped cilantro
- 2 tsp squeezed lemon juice
- 1 tsp Nuvo balsamic white vinegar
- Salt and pepper to taste
- 1/2 cup of EVOO
INSTRUCTIONS:
Take a saucepan filled with water and add some salt to it. Boil this water and cook green beans in this water for 3-5 minutes until tender. Drain and wash in cold water (iced water). Dress the green beans with the vinaigrette as well as tuna.
Boil potatoes until tender and mix it with some of the vinaigrette and drizzle some EVOO. Boil 4 eggs. Toss with olives, peppers, tomatoes, tuna, olive oil, salt and pepper to taste.
Plate as seen in the video. Violà. Enjoy!
