Take sauce pot with water and 3 ounces of salt and bring to a boil. Add bliss potatoes and cook about 25 to 30 minutes until tender. Once tender, take out and shock in an ice bath. Using the boiling water from the potatoes, add haricots verts and cook about 2-3 minutes. Repeat same step as bliss potatoes. Shock in an ice bath. Next, take tuna and season with salt, pepper, and grill rare to medium rare, cooking both sides. Take mixing bowl and add capers, black olives, bliss potatoes, and haricots verts. Drizzle with lemon oil and mix. To serve, add dill to nicoise. Place on large salad plate with Ahi on top. Yield: 2 servings Recipe by: CHEF DU JOUR SHOW #DJ9287 - TIMOTHY DEAN
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|Serving Size: 1 Serving (517g)|
|Recipe Makes: 1|
|Calories from Fat: 62 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 25.5mg||8 %|
|Sodium 2521.6mg||87 %|
|Potassium 1368.8mg||36 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 35g|
|Protein 21.9g||31 %|
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Calories per serving: 319
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