| Description: | grilled albacore tuna, heirloom tomatoes, green beans mixed greens, fingerling potatoes, hard-boiled egg spicy lemon aioli |
| Date: | 6.25.18 |
| Author: | DG |
| Allergens: | Garlic, eggs |
| Plating: | Large Plate |
| Price | Short POS Name |
| $ 22.00 | Nicoise Sal |
| Long POS Name | |
| Nicoise Salad | |
| Portion | Plate Component | Oz. | Count | ||||
| 5 oz. | Albacore Tuna Steak | 4.0 | |||||
| 3 T | House vinaigrette | 1.5 | |||||
| 1 oz | Mixed greens | 1.5 | |||||
| 3 each | Cooked fingerling potatoes, cut in half lengthwise | 2.5 | |||||
| 1 each | Cooked egg, shelled, cut in half, sprinkle with salt and pepper | 1.0 | |||||
| 1 1/2 oz. | Heirloom tomatoes, halved | 1.5 | |||||
| 1 1/2 oz. | Cooked green beans | 1.5 | |||||
| 2 T. | Spicy lemon aioli | 1.0 | |||||
Season and grill the tuna to medium-rare.
Place the potatoes, tomatoes, and beans in separate, small mixing bowls, and dress lightly with the vinaigrette, salt, and pepper.
Arrange all elements on the plate as shown, then lay the tuna over the greens. Spoon the aioli over the tuna.