Ingredients

For the Albacore tuna confit

1 lb albacore tuna (Four 4-oz servings)
7 cloves garlic, sliced
1/2 lemon zested and juiced
2 tsp parsley, minced
2 tsp rosemary salt (Vignalta)
2 tsp coriander, ground
1/2 tsp black pepper, ground
1 sprig rosemary
2 sprigs thyme
1 1/2 cups extra virgin olive oil

For the Niçoise salad

4 cups washed, dried and torn tender greens such as baby lettuce mix
2 carrots, julienne
3-4 radish, julienne
1 stalk celery, thinly sliced
4-8 wedges fresh tomato, lightly salted
4 wedges lemon
4 pieces confit of tuna
Choose one or two of the following, to total 1 cup together:
2 Tbsp bias-cut snap peas
2 Tbsp English peas
2 Tbsp bias cut raw asparagus tips
1 hard cooked egg, diced
2 Tbsp sliced green or black olives

For the dressing
1/2 cup olive oil
2 Tbsp white balsamic vinegar
1/2 tsp real maple syrup
Salt, pepper, ground coriander