How to make it

  • Instructions:
  • 1. Cook the eggs: Place the eggs in a small saucepan and fill it two-thirds full with water. Bring the water to a boil over medium-high heat, then turn off the heat, remove the saucepan from the burner, and cover it. Let it rest for 10 minutes. Run the eggs under cold water for a minute to cool them, and set aside.
  • 2. Blanch the green beans: Bring a small saucepan of salted water to a boil, and plunge the green beans in for 30 seconds. Remove them and place them in an ice-water bath to stop the cooking. Remove the green beans from the ice water after 1 minute and set aside.
  • 3. Boil the potatoes: Place the potatoes in a small saucepan and cover with at least an inch of water. Add a generous pinch of salt to the water and bring to a boil over medium-high heat. Once the water boils, reduce the heat to low and allow the potatoes to simmer for 10 minutes. They’re ready when they can be pierced with the gentle poke of a knife. Remove the potatoes, drain them in a colander, and let cool.
  • 4. Preheat the waffle iron on high. Coat both sides of the waffle iron grid with nonstick spray.
  • 5. Place the tuna steak on the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the tuna more evenly.) Close the lid.
  • 6. While the tuna cooks, lay down a bed of salad greens on a large serving plate. Peel the eggs, slice or quarter them, and arrange them on the lettuce. Evenly distribute the green beans, potatoes, olives, and tomatoes on the salad greens.
  • 7. Check on the tuna. After 6 minutes, a ¾-inch-thick steak should be cooked through. There should be no pink on the exterior. You may wish to cut the tuna in half to see if any pink remains in the center. A pink tinge can be okay, though you may prefer your tuna more well done. (The USDA recommends that it reach 145°F on an instant-read thermometer; I like mine around 125°F.)
  • 8. Remove the tuna from the waffle iron and cut it into slices about ½ inch thick. Arrange the slices on the salad, with the waffle marks facing up.
  • 9. Sprinkle the salad with salt and pepper. Dress the salad sparingly. Serve the rest of the dressing at the table.

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