Asian Tuna Salad
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Notes
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Ingredients
| ½ | oz. | Mesclun Mix |
| 3 | ea. | Bibb Lettuce, small core pieces |
| 2 | oz. | Tuna Confit |
| 8 | slices | Red Onion, thin sliced |
| 5 | ea. | Fingerling Potato, bias cut ½ inch slices |
| 3 | oz. | Haricot Verts |
| 5 | ea. | Kalamata Olives |
| 1 | oz. | Wakame seaweed Salad |
| 5 | ea. | Cherry Tomato |
| 1 | ea. | 8 Minute Egg |
| 4 | ea. | Grilled Tuna, Large Dice |
| 1½ | oz. | Roasted Tomato Vinaigrette |
| 1 | oz. | Sherry Vinaigrette |
Preparation
- In a medium bowl toss first 8 ingredients with sherry vinaigrette until well incorporated (do not overmix); set aside
- On a green plate drizzle tomato vinaigrette and place salad on top.
- Garnish with grilled tuna and 8 minute egg
- Finish with fresh ground black pepper and micro greens
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