Ingredients
The following ingredients have 4 Servings
- 2 tablespoons fresh lemon juice
- 1½ teaspoons honey
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- 1 (approximately 1-pound) albacore tuna loin
- ¾ cup milk, (1 or 2% — optional (see salad instruction no. 1))
- 2 teaspoons fresh oregano, (washed and dried, finely chopped fresh oregano)
- 1 teaspoon fresh thyme, (washed and dried, finely chopped fresh thyme)
- 2 teaspoons garlic, (minced)
- 1 tablespoon olive oil ((plus a bit more for the pan))
- 4 large hard boiled eggs, (sliced thinly)
- 2 small heads butter lettuce
- 12 small dill sprigs, (washed and dried)
- ½ small to medium sized avocado, (thinly sliced)
- ¼ cup Nicoise or Kalamata olives, (pitted, roughly chopped)
- ¼ cup tomatoes, (seeded)
- 1 tablespoon capers
- 1 tablespoon yellow onion, (finely chopped)
- salt and freshly ground black pepper
