Ingredients
1
medium sweet potato
1/4
teaspoon vegetable oil
1/4
teaspoon salt
3
tablespoons orange juice
1
tablespoon lime juice
1
tablespoon honey
1
tablespoon Dijon mustard
1
finely chopped anchovy fillet
2
tablespoons extra-virgin olive oil
1/4
cup chopped parsley
1/4
cup chopped fresh basil leaves
1
(12-oz) sashimi-grade tuna steak (or 2 six-oz steaks)
1
teaspoon vegetable oil
1/4
teaspoon salt
1/2
lb whole green beans, stems removed
5
oz baby spinach
4
hard-cooked eggs, cut into wedges
4
plum (Roma) tomatoes, cut into wedges
12
kalamata olives
Preparation
Heat oven to 400°F.
Prick sweet potato all over with fork. Rub with 1/4 teaspoon oil and 1/4 teaspoon salt. Place on ungreased small pan. Bake 45 to 60 minutes or until tender when pierced with knife. Cool slightly; cut in half lengthwise, then cut each half into 8 wedges.
In large bowl, beat first 5 Vinaigrette ingredients with whisk; slowly beat in olive oil, then parsley and basil. Refrigerate until ready to use.
Place 10-inch skillet over medium-high heat 2 to 3 minutes or until very hot. Rub tuna with 1 teaspoon oil and 1/4 teaspoon salt; quickly cook on one side 3 to 4 minutes or until brown. Turn and quickly brown other side 2 to 3 minutes; transfer to cutting board, and cover with foil. Allow to rest 4 minutes; then cut diagonally into 12 slices.
Heat 4-quart saucepan filled two-thirds with water to boiling over medium-high heat. Prepare an ice bath (mixture of ice and water in large bowl). Cook green beans in boiling water 2 to 3 minutes or until bright green, then drain and transfer to ice bath 2 minutes. Drain thoroughly; set aside.
Beat vinaigrette again with whisk; toss spinach in vinaigrette. Divide spinach among 4 plates; divide remaining ingredients among plates on top of spinach. Serve immediately.
