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1
Begin by preparing the vinaigrette.
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2
Sweat the red onions in 1 teaspoon olive oil until tender add the golden raisins and the sherry vinegar, bring up to a boil, remove from heat, cover and let cool.
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3
To the blender add the mustard, olives, garlic, anchovies and add half the sherry liquid.
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4
Pulse to begin and add the remaining sherry liquid slowly.
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5
Once all ingredients are homogenous add the 1/2 cup olive oil in a slow and steady stream.
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6
Vinaigrette should be emulsified and able to coat the vegetables.
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7
Adjust with the fresh ground black pepper; the olives should provide sufficient salt.
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8
Preheat a grill or grill pan.
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9
In a 2-quart pot of cold water, add the whole butter, a pinch of salt and the
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10
potatoes, bring up to a simmer.
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11
Cook until fork tender, drain.
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12
While still warm slice each potato into 3 equal parts and toss in the vinaigrette.
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13
In a pot of salted boiling water blanch and shock the summer beans.
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14
Drain and slice down the center to expose the beans inside the pod.
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15
Slice the tomatoes lengthwise and hold.
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16
Ten minutes before plating, lightly coat the tuna in the vinaigrette, before grilling.
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17
Cook the tuna to a recommended medium rare.
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18
While the tuna is cooking, toss the beans, tomatoes, olives and potato in the vinaigrette.
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19
Add, the greens just before plating.
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20
Check the seasoning and adjust.
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21
In a large bowl arrange a bed of the vegetables.
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22
Slice the tuna horizontally, exposing the center.
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23
Place in the center along with the white anchovies, sprinkle with sea salt, drizzle with olive oil and enjoy.
