Parisian-Style Grilled Ahi Tuna Salad With A Soft-Boiled Quail Egg Recipe

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Nutrition per serving    (USDA % daily values)
CAL
815
FAT
188%
CHOL
109%
SOD
82%

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Ingredients for 4 servings

2 tablespoons herbs de Provence

Freshly ground black pepper

Kosher salt and freshly ground black pepper

3/4 cup olive oil

8 cloves garlic

2 tablespoons olive oil

1/2 pound haricots verts (French green beans)

1 pound fresh baby tatsoi or baby arugula

1 tablespoon smooth Dijon mustard

1/4 cup red wine vinegar

1 teaspoon minced fresh thyme leaves

4 equally thick 3-ounce pieces 'sushi grade' ahi tuna

1/4 cup balsamic vinegar

4 quail eggs (quartered chicken eggs are a good substitution)

Extra virgin olive oil

2/3 cup chopped capers

1 teaspoon minced thyme

Kosher salt

1/2 cup, pitted and coarsely chopped nicoise olives

4 slices country bread or baguette, toasted

1 tablespoon Dijon mustard

2 tomatoes, seeded and quartered

3 tablespoons minced shallots

1 pound fingerling potatoes, scrubbed and halved

2 tablespoons whole grain mustard

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