INGREDIENTS

• 1 Tbs. lemon juice
• 3, 8-oz. tuna fillets
• Salt and white pepper
• ¼ cup mayonnaise
• ¼ cup olive oil
• 3 Tbs. Dijon mustard
• 1 Tbs. sherry wine vinegar
• 1 Tbs. white wine vinegar
• 5 cups field greens
• 2 cups small white beans; cooked
• 2/3 cup roasted red peppers; sliced
• 1/3 cup red onion; chopped
• 2/3 cup nicoisse olives (any purple/black olive will do)
• 1 cup roma tomatoes; julienned

INSTRUCTIONS

Preheat a 10-inch stainless steel skillet over medium-high heat for 2 minutes. While pan is preheating, rub tuna with lemon juice and season with a little salt and white pepper. Place tuna on the skillet and cook for 1-2 minutes on each side, depending on thickness, and then remove from skillet and chill. Whisk mayonnaise, olive oil, mustard, and wine vinegars in a bowl. Season with salt and pepper and chill. Toss greens in a large bowl with enough dressing to coat. Place greens in center of plates. Toss beans, red onions, and peppers with enough dressing to coat. Top greens with bean mixture. Slice tuna thin and shingle on sides. Garnish with tomatoes and olives.