Prepare a hot grill. Brush tuna steaks with Fustini&rsquo,s Herbs de Provence Olive Oil and grill until just pink in the center, about 4&ndash,6 minutes. Remove from the heat and brush again with oil. Set aside.
In a bowl, toss green beans with Fustini&rsquo,s Citrus Oregano Balsamic. Separately, drizzle red pepper strips with Fustini&rsquo,s olive oil and season tomatoes with sea salt.
To serve, divide lettuces between 4 salad plates. Cut tuna steaks in half and place 1 half on each plate. Divide potatoes between plates and season with a few drops of Fustini&rsquo,s Truffle Infused Olive Oil. Divide peppers and green beans between plates. Finish with the tomatoes and olives. Drizzle all with more Fustini&rsquo,s SELECT olive oil and season lightly with salt and pepper. Serve immediately.
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