Teriyaki Tuna Nicoise Salad

• tuna marinade:
• 1 cup soy sauce
• 1/2 cup bourbon
• 1/2 cup brown sugar
• 1 pound of tuna filet, long and narrow, your fish monger can cut this for you
• 1 Pound Field Greens
• 1/2 pound baby new potatoes
• 1/4 pound haricot vertes
• 12 caper berries
• 8 pieces baby corn in vinegar
• 12 nicoise olives
• 8 grape tomatoes
• 4 quail eggs - canned
• dressing:
• 1/2 teaspoon sugar
• 2 tsp soy sauce
• 2 TBSP rice vinegar
• 2 TBSP sesame oil
• 1/4 cup vegetable oil
• 2 tsp black sesame seeds toasted lightly and cooled, do not over toast - you can't tell if they are burnt

1. Whisk marinade together and marinate tuna for 2 hours.
2. Heat saute pan and sear tuna on all sides leaving the middle rare.
3. chill tuna until cold.
4. boil potatoes until tender. chill.
5. arrange on plate:
6. greens
7. thinly slice tuna and shingle on greens
8. artisticly arrange potatoes, beans, olives, tomatoes, caper berries and baby corn
9. in a blender combine dressing ingredients and drizzle over salad right before serving
10. all parts of the recipe can be prepared ahead of time. Assemble the salad without the dressing and refrigerate. When ready to serve, pull out of the fridge and drizzle with the dressing. Enjoy.

marinade, soy sauce, bourbon, brown sugar, filet, greens, baby new potatoes, vertes, caper, vinegar, nicoise olives, grape tomatoes, eggs, dressing, sugar, soy sauce, rice vinegar, sesame oil, vegetable oil, black sesame seeds

Taken from www.epicurious.com/recipes/member/views/teriyaki-tuna-nicoise-salad-1206271 (may not work)