Florida Curly Endive & Yellowfin Tuna Niçoise Salad

Ingredients (15)

• 8 ounces Florida Yellowfin Tuna steak, seasoned and seared rare (sliced evenly)
• 1 large head Florida curly endive, rinsed and cut in half lengthwise
• 6 ounces Florida snap beans, ends trimmed and cooked
• 1/2 cup Florida cherry tomatoes
• 1/3 cup Florida radishes, rinsed and quartered
• 2 large Florida eggs, hardboiled and sliced
• 1 1/2 cup small Florida potatoes, boiled and cut into bite size pieces
• 1/2 cup Kalamata or Niçoise olives, pitted
• 1 teaspoon olive oil
• For Vinaigrette
• 1/2 lemon, juiced
• 1 teaspoon Dijon mustard
• 2 cloves garlic, peeled and chopped very fine
• Sea salt and fresh ground black pepper to taste
• 3 tablespoons olive oil