Preparation:
1. Preheat oven to 400°. Toss the potatoes with the Herbes de Provence, olive oil, salt, and pepper. In a large pan, roast the fingerling potatoes until golden and tender when pierced with a fork, about 20-30 minutes. Let cool.
2. In a large pot of boiling water, blanch the haricots verts for 3-4 minutes until tender, but still crisp. Shock the beans in a large bowl of ice water until they cool. Drain and set aside.
3. Place the quail eggs in boiling, salted water and cook for 2 minutes and 15 seconds. Gently place in a large bowl of ice water to stop the cooking. When cool, peel and set aside. If using Grade A eggs, slice the cooled, peeled eggs into quarters.
4. Wrap the peeled garlic in foil and roast in the 400° oven for 20 minutes, or until tender. In a medium-sized bowl, use a fork to mash the garlic into a paste, and add the 2 teaspoons of olive oil.
5. Grill the tuna rare.
Caper Dijon Vinaigrette
Ingredients:
1/4 cup red wine vinegar
1 tablespoon smooth Dijon mustard
2 tablespoons whole grain Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
1/4 cup minced shallots
2/3 cup roughly chopped capers
Preparation:
1. In a small bowl, whisk together the vinegar, mustards, salt, and pepper. While whisking, slowly pour in the olive oil. Whisk in the shallots and capers.
Balsamic Vinaigrette
Ingredients:
1/4 cup balsamic vinegar
1 tablespoon smooth Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
1/4 cup minced shallots
1 teaspoon minced fresh thyme
Preparation:
1. In a small bowl, whisk together the vinegar, mustards, salt, and pepper. While whisking, slowly pour in the olive oil. Whisk in the shallots and thyme.
To Plate Dish:
1. In a large bowl, toss together the potatoes, haricots verts, tatsoi, and olives, with the balsamic vinaigrette.
2. Spread the roasted garlic on the toasted bread. Place the grilled ahi on top of the toasted bread and dress the ahi toast with the Caper Dijon Vinaigrette.
3. Divide the salad into four individual bowls and place the ahi toast on top of the salad. Garnish each serving with a halved quail egg. Season with additional salt and pepper if necessary.