1 tbsp (15 mL) minced garlic
1/2 cup (125 mL) pitted Kalamata olives, roughly chopped
1/2 cup (125 mL) balsamic vinegar
1 cup (250 mL) canola oil
1 tbsp (15 mL) salt
5 cups (1.25 L) wild arugula
6 organic soft-boiled eggs, halved
8 oz (250 g) pickled beans
8 oz (250 g) heirloom tomatoes, quartered
1 lb (500 g) roasted new potatoes, cut in half and seasoned with salt and pepper
12 anchovy fillets
1 lb (500 g) ahi tuna
Salt and pepper
Combine garlic, olives, balsamic vinegar and salt in a bowl and whisk to mix; slowly pour in canola oil while whisking.
Combine all ingredients in a large bowl and toss to combine.
Heat 2 tbsp (30 mL) canola oil in a skillet set over medium-high heat. Season tuna with salt and pepper. Sear the tuna on all four sides, leaving the middle rare.
Combine Olive Dressing and Salad, tossing to combine. Divide evenly among 4 plates. Thinly slice tuna and place equal amounts on top of salad; serve immediately.
Recipe by chef Geoff Rogers