Ingredients

• 1 full head romaine lettuce (or 2 heads leaf lettuce), chopped, washed, and dried

• 2 to 3 Tablespoons virgin olive oil

• salt and freshly ground black pepper, to taste

• 1 pound fresh green beans, trimmed, blanched, refreshed in cold water, and dried

• 1 cup salad dressing, such as white wine–lemon dressing

• 2 cups grape tomatoes, halved and seasoned just before serving

• 8 ounces fresh tuna, pan-seared and sliced

• 8 baby red potatoes, cooked and cooled

• 8 hard-boiled eggs, halved lengthwise

• 1/2 cup pitted Niçoise olives (Kalamata olives work well)

• 4 Tablespoons capers

• 1/4 cup fresh parsley, minced

Instructions

Steam Oven Blanching Sequence

Preheat the Wolf Convection Steam Oven on Full Steam at 210°F.

Using the perforated pan set over the solid pan, you will cook ingredients in stages by adding them at specific times.

Place the small potatoes on the tray in the middle position and set a timer for 12 minutes.

After 12 minutes, add the eggs in their shells to the tray with the potatoes (for hard-cooked style) and set a timer for 8 minutes.

When that timer is done, add the green beans to the tray and set a final timer for 10 minutes.

Once all the items are done, remove from the oven and shock in a bowl of ice water to stop the cooking process. Season with salt and pepper. Set aside. (This step can be done ahead of time.)

Tuna

Preheat a non-stick pan over medium heat for 2 to 3 minutes.

Just before adding the fish, add the oil to the pan.

Season and pan-sear the tuna to medium-rare. Set aside.

Slice the cooked tuna into ¼-inch thick slices.

To Assemble

Toss the green beans in a mixing bowl with a bit of the dressing. Check seasoning.

Drizzle a spoonful or two of dressing over the halved grape tomatoes.

Cut the cooked potatoes in halves or quarters.

Peel the eggs and slice or quarter them.

To Plate

Toss the salad greens with dressing in a mixing bowl and plate 4 to 6 individual salads.

Compose the salad with the prepared garnishes.

Top each salad with the eggs and sliced tuna.

Spoon a little more vinaigrette over everything, then scatter the olives, capers, and minced parsley over the top.

Serve immediately.